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My Mother's Garden Vegetable Soup

Ingredients
Serves:
2
small leeks, white part only, thoroughly washed
1
large potato, peeled
1
small onion
2
stalks celery
1
medium zucchini
12
green beans
2
medium carrots, peeled
6 tablespoon s
olive oil
3 tablespoon s
water
1/2 us gallon
chicken stock
6
ripe tomatoes, peeled and seeded (see "Cooking Tips")
4
medium garlic cloves
30
fresh basil leaves, washed and dried
salt
1/2 teaspoon
Freshly ground black pepper
  1. Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice. 
  2. In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and sauté over medium-low heat until all the water evaporates. Do not let the vegetables brown. 
  3. Add the stock and bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes. 
  4. Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed. 
  5. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season to taste with salt and pepper. Serve the soup hot or cold from a tureen at the dining table or in individual bowls.
RATING:
fivestar: 
Average: 3.8 (6 votes)

About this Recipe

The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in. My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.

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