PROVENCAL SOUP RECIPES

PROVENCAL SOUP RECIPE - FOOD.COM

Provencal Soup Recipe - Food.com image

Make and share this Provencal Soup recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
1 tablespoon butter
4 garlic cloves, minced
1 red onion, finely chopped
salt and pepper
1 red bell pepper, finely diced
1 medium zucchini, finely diced
1/2 cup dry white wine
28 ounces diced tomatoes, drained
4 cups vegetable stock
30 black olives (garlic flavored)
1 bunch fresh basil, finely chopped

Steps:

In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
Serve with garlic croutons.

Nutrition Facts : Calories 150.6, FatContent 10.1, SaturatedFatContent 2.8, CholesterolContent 7.6, SodiumContent 276.1, CarbohydrateContent 9.7, FiberContent 2.7, SugarContent 4, ProteinContent 1.7

PROVENCAL VEGETABLE SOUP RECIPE - FOOD.COM

Provencal Vegetable Soup Recipe - Food.com image

This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 cups fresh broad beans, shelled or 3/4 cup dried haricot beans, soaked overnight
1/2 teaspoon dried herbes de provence
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 onion, finely chopped
1 large leek, finely sliced (or 2 small)
1 celery rib, finely sliced
2 carrots, finely diced
2 small potatoes, finely diced
4 ounces French beans
5 cups water
1 cup shelled garden peas (fresh or frozen)
2 small courgettes, finely chopped
3 medium tomatoes, peeled, seeded and finely chopped
handful spinach leaves, cut into thin ribbbons
salt & freshly ground black pepper, as needed
1 sprig fresh basil, to garnish
1 -2 garlic clove, finely chopped
1/2 cup basil leaves, packed
4 tablespoons parmesan cheese, grated
4 tablespoons extra virgin olive oil

Steps:

To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last.
To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.
In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens.
Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.
Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.
Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.

Nutrition Facts : Calories 337.7, FatContent 13.2, SaturatedFatContent 2.3, CholesterolContent 2.9, SodiumContent 383.1, CarbohydrateContent 44.9, FiberContent 12.5, SugarContent 6.8, ProteinContent 12.8

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