Soupe au Pistou
1 cup dry white beans
4-5 cups water
1/4 cup EV olive oil
1 onion
1 carrot
2 small white potatoes
1 large leek
1-2 stalks celery, especially the leaves
1-2 small zucchini
1 box Pomi chopped tomatoes
8 cups water
1 tablespoon fine sea salt
1/2 teaspoon freshly ground white pepper
2-3 pinches crumbled saffron
6 garlic cloves
1/2 cup basil
2 tablespoons tomato paste
1/2 cup Parmigiano-Reggiano
6 tablespoons EV olive oil
In pressure cooker, cook beans at medium pressure for 20 minutes. In
meantime, in stock pot heat olive oil. Sauté the onion several minutes
until limp and turning brown. Add remaining vegetables, water, salt,
pepper, and saffron. Bring to a boil, reduce to simmer, and gently
simmer about 30 minutes. Add the cooked beans and the liquid. Continue
to simmer at low heat until vegetables are tender and the flavors are
blended, or until your guests arrive; whichever happens first. In
meantime, in food processor combine garlic, basil, tomato paste, and
cheese and process until finely chopped and pasty. Slowly add the oil
with the motor running. When blended, transfer to a small dish and when
ready to serve the soup, dollop about 1 tablespoon into each bowl of
soup just before serving. I like to add a dollop of crème fraiche also,
if available.
Main Dishes Pressure Cooker Soups |
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