*  Exported from  MasterCook  *

                         Low-Fat Soupe Au Pistou

Recipe By     : World Wide Recipe A Day
Serving Size  : 4    Preparation Time :0:00
Categories    : Chowder, Soups & Stews           French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Soup:
   1      tb            Olive oil
   2      md            Onions -- 1/2" dice
   2      md            Carrots -- 1/2" dice
   2      md            Zucchini -- 1/2" dice
     1/4  lb            Green beans -- cut 1"
   3      md            Tomatoes -- peeled, seeded, and
                        - cut into 1/2" dice
   8      cl            Garlic -- finely chopped
     1/2  lb            Potatoes -- 1/2" dice
   3      c             Low-fat chicken broth, vegetable
                        - broth, or water
   1      c             Canned chickpeas -- drained,
                        - rinsed
                        Salt and freshly ground black
                        - pepper -- to taste
                        Pistou:
   1      c             Fresh basil leaves -- packed
   1      tb            olive oil
   2      cl            Garlic -- finely chopped
     1/2  c             Low-fat chicken broth, vegetable
                        - broth, or water
                        Salt and freshly ground black
                        - pepper -- to taste
                        Garnish:
   2      tb            Parmesan cheese -- grated

Today's "Elegant but Light" recipe is a reduced-fat version of a
French classic. You can add the pistou (kind of the French version of
pesto) to your favorite vegetable soup, and you can even use it to
dress up a canned minestrone, some of which are very good. Or you can
start from scratch, as we have done here. You can also make this
recipe vegetarian by substituting vegetable broth or water for the
chicken stock. Served with thick slices of toasted garlic bread, this
dish is a meal in itself.

Begin by making the soup. Heat the olive oil in a large soup pot over
moderate heat, and cook the onions and carrots for 5 to 10 minutes,
until soft but not brown. Add the remaining ingredients and bring to
a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes,
until the vegetables are tender. For the pistou, combine all
ingredients in a blender or food processor and puree until smooth.
To serve, ladle the soup into bowls and top with about 2 tb (30 ml)
of pistou and 1 tb (15 ml) of grated cheese.

Yield: 4 Servings

Posted by: TheChef@wwrecipes.com
Date:      Monday, August 03, 1998 6:34 PM

MC formatted by Barb at Possum Kingdom on 8/11/98


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