Wolfgang Puck BBLFP001 - Manual (Page 10)

Soup of Pistou
with Basil Oil
Makes 8 servings
INGREDIENTS
SOUP
2 tablespoons olive oil
2 cups thinly sliced leek (1 whole)
1 cup carrot (1 whole), diced
1 cup celery, diced
1 large yellow squash, trimmed and cubed
1/2 cup green beans, diced
1/2 cup tomatoes, seeded and diced
6 cups chicken stock, heated
1 tablespoon garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
juice from 1/2 medium lemon
PISTOU SAUCE
2/3 cup olive oil
1/2 cup basil leaves
4 cloves garlic
2 medium tomatoes, peeled and seeded
BASIL OIL
1/2 cup olive oil
12 leaves fresh basil
8 slices country bread
METHOD
1 In a large heavy 4-quart saucepan, heat the olive oil. Over medium-high heat,
sauté the leek, carrot, and celery for 2-3 minutes, stirring occasionally. Add
the squash, green beans, and tomatoes, and cook 2 minutes longer. Pour in
the stock and add the garlic. Season with salt, pepper, and lemon juice and
cook over medium heat 25-30 minutes.
2 Meanwhile, prepare the pistou sauce: Place blender on base. Add all the
ingredients for pistou sauce. Secure the lid. Press the puree function.
Puree untill smooth. Pour into the finished soup and correct seasoning to taste.
17
Soup of Pistou
with Basil Oil (cont.)
3 Prepare the basil oil: Place the food processor on the base with the chopping
blade attached. Place the basil and oil in food processor. Lock on the lid.
Press the puree button.
4 Brush one side of each slice of bread with a little of the basil oil and arrange
on a baking tray. Watching carefully so that the bread does not burn, toast
in the oven.
5 Ladle the soup into 8 heated bowls and serve with the toasted bread.
Pass the remaining basil oil. Serve immediately.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
18