Soup au Pistou

Cooks in the south of France make this wonderful soup in the summer when the little Patty Pan squashes are fresh in the market and basil is plentiful. Delicious and healthy, it can be varied depending on what produce is available at the Farmer’s market.

Ingredients:

2 tbsp top quality extra virgin olive oil
1 large onion roughly chopped

4 cloves of garlic, crushed

2 quarts homemade chicken stock or prepared chicken stock

2 celery stalks, roughly chopped

3 medium potatoes chopped

1 head fennel, roughly chopped

2 carrots, roughly chopped

3 plum tomatoes, quartered and chopped

2 cups of Patty Pan squash or other summer squash roughly chopped
½ cup small pasta, such as capellini
1/2 tsp red pepper flakes
2 sprigs fresh thyme, with the leaves stripped off the stem
3 sprigs fresh marjoram, with the leaves stripped off the stem
Sea salt and fresh ground Malabar Pepper to taste
¼ cup of fresh parsley, chopped
2 bunches of fresh green onions chopped
Fresh grated Parmegiano Reggiano cheese to taste

Directions: Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the squash, tomatoes and pasta and bring to a simmer, and cook for 15 more minutes until the pasta is done. Add the chopped green onions and chopped parsley and serve.

To serve: Whisk 1/4 cup of the Pistou into the hot soup, then season to taste. If your chicken stock is homemade you may not need to add any additional salt. Serve with grated Parmegiano Reggiano cheese, more Pistou, and a sliced French Baguette.

Pistou:

4 large garlic cloves, peeled
1 cup firmly packed large fresh basil leaves (about 24 large leaves)
1/2 cup freshly grated Parmegiano Reggiano
1/2 cup good extra virgin olive oil

Place the garlic, basil, and Parmesan in the bowl of a small food processor and puree. With the motor running, slowly pour in the olive oil until a paste forms.