Spring vegetable soup with pistou

April 18, 2007

Serves 6

SOUP

2 tablespoons olive oil 3 spring onions or 1 large sweet onion,coarsely chopped 1 large bulb fennel,coarsely chopped 3 large carrots, coarsely chopped 1 clove garlic, chopped Salt and pepper, to taste 8 cups water 1/2 pound baby red potatoes,quartered 1/2 pound green beans, cut into 1-inch pieces 2 large zucchini, quartered and cut into 1/2-inch pieces 1 can (15 ounces) cannellini beans, rinsed and drained 1 cup fresh or frozen peas 1/4 pound sugar snap peas, cut into 1/4-inch pieces 1.

In a large flameproof casserole, heat the oil. Add the spring or sweet onions, fennel, and carrots. Cook over medium heat, stirring often, for 10 minutes. Add the garlic and salt. Cook, stirring, for 1 minute.

2. Add the water and potatoes. Bring the mixture to a boil, turn the heat to medium-low, and simmer the soup for 10 minutes.

3. Add the green beans, zucchini, white beans, and fresh peas, if using. Continue simmering the soup for 10 minutes.

4. Add the frozen peas, if using, and cook for 5 minutes more.

5. Stir in the sugar snap peas and cook for 2 minutes more.

PISTOU

1 packed cup basil leaves, finely chopped 1/4 cup tomato paste 1/2 cup freshly grated Parmesan 1/4 cup olive oil Salt and pepper, to taste Olive oil (for sprinkling) Freshly grated Parmesan (for serving)

1. In a bowl combine the basil, tomato paste, and Parmesan and whisk until smooth. It may feel a little thick but that's OK.

2. Drizzle in the olive oil a little at a time, whisking constantly.

3. With a ladle, remove 1/4 cup of broth from the soup and whisk it into the pistou. Stir in another 1/4 cup broth.

4. Stir the pistou into the soup. Taste for seasoning and add more salt and pepper, if you like. Ladle into large bowls and sprinkle with more olive oil and cheese. Julie Riven

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