Margi Cintrano
Washing Up
Grandmom Margot´s Soupe au Pistou Broth
This vegetable stock, turned into a thick luscious vegetable soup, hails from the French province of Provençe.
Since, Grandmom Margot, my maternal Grandmom died just before I was born in 1962, my Mom, followed in her footsteps and prepared this dish.
As promised, here is the family Recipe ...
grandmom Margot´s Soupe au Pistou vegetable broth
3 quarts of salted water
300 grams = 2 cups White northern navy small type beans ( soak overnight in salted water in stockpot )
2 bay leaves
2 zucchini diced
2 carrots diced
6 garlic cloves minced
4 leeks chopped finely
300 grams = 3/4 pounds very ripe red tomatoes seeded, peeled and chopped finely
1 turnip chopped finely
1 Head of Chard or Curly Cabbage cut into wedges of 4 quarters
Provençal Herbs: basil, oregano, rosemary, thyme and parsley chopped extra finely
sea salt - 1 tablespoon
1 bunch or 1/4 pound French style thin green string beans
Vermicelli Or Orzo ( optional )
1. soak beans overnight
2. wash, chop or dice or mince all the vegetables to prepare the stock and cook on slow flame simmer no less than 2 hours
3. rinse beans and place in a different pot filled with boiling salted water
4. cook beans 1 hour until tender
5. strain the beans and add to the vegetable stock
6. simmer the stock and it shall begin to thicken
*** serve with crusty whole meal bread and a scoop of the Pistou in the reply thread above this one ...
Ciao. Have nice evening.
Margaux Cintrano.
This vegetable stock, turned into a thick luscious vegetable soup, hails from the French province of Provençe.
Since, Grandmom Margot, my maternal Grandmom died just before I was born in 1962, my Mom, followed in her footsteps and prepared this dish.
As promised, here is the family Recipe ...
grandmom Margot´s Soupe au Pistou vegetable broth
3 quarts of salted water
300 grams = 2 cups White northern navy small type beans ( soak overnight in salted water in stockpot )
2 bay leaves
2 zucchini diced
2 carrots diced
6 garlic cloves minced
4 leeks chopped finely
300 grams = 3/4 pounds very ripe red tomatoes seeded, peeled and chopped finely
1 turnip chopped finely
1 Head of Chard or Curly Cabbage cut into wedges of 4 quarters
Provençal Herbs: basil, oregano, rosemary, thyme and parsley chopped extra finely
sea salt - 1 tablespoon
1 bunch or 1/4 pound French style thin green string beans
Vermicelli Or Orzo ( optional )
1. soak beans overnight
2. wash, chop or dice or mince all the vegetables to prepare the stock and cook on slow flame simmer no less than 2 hours
3. rinse beans and place in a different pot filled with boiling salted water
4. cook beans 1 hour until tender
5. strain the beans and add to the vegetable stock
6. simmer the stock and it shall begin to thicken
*** serve with crusty whole meal bread and a scoop of the Pistou in the reply thread above this one ...
Ciao. Have nice evening.
Margaux Cintrano.
Last edited by a moderator: