spring / soups / gluten free

soup au pistou / loveandlemons.com

This is what you make when you have a bounty of spring vegetables. Or rather… when you had a bounty of spring vegetables and now all you have left is a random assortment.

This particular day I had a half bulb of fennel, half an onion (why do I always have a half of an onion?)… some parsnips, a couple of carrots and a few chard leaves that were on the wilty side. I cooked these things down into a pretty humble soup, but sometimes a humble soup is just what you need.

To kick it up a notch, make a pistou (a french version of pesto – stronger and without nuts). It’s traditionally made with basil but I took some liberties and mixed in a few tarragon leaves that I happened to have.

Pretend you are eating this peasant meal somewhere in Provence and pour yourself a nice glass of rose. (I realize rose isn’t in my photo above, but ideally it would have been).

I realize this ingredient list may look a bit long, but feel free to adapt this and use up whatever veggies you might have on hand.

soup au pistou

  PrintAuthor: Serves: serves 4Ingredients
  • 2 tablespoons olive oil
  • ½ onion
  • ½ fennel bulb
  • 2-3 cloves of garlic
  • ½ cup chopped parsnips
  • ½ cup chopped carrots
  • 4 teaspoons dried herbs de provence*
  • ¼ cup dry white wine
  • 1 can diced tomatoes, liquid drained
  • 4 cups veggie broth
  • 1 can white beans, drained and rinsed
  • a few tablespoons torn fennel fronds
  • 4 or so large chard leaves, chopped, stems included
  • ½ cup dried quinoa macaroni noodles (optional)
  • salt, pepper
  • generous squeezes of lemon
  • generous grating of parmesan (a few spoonfuls of nutritional yeast, if vegan)
pistou:
  • ¼ cup olive oil
  • about 2 cups fresh herbs (I used basil and tarragon)
  • ½ clove of garlic
  • a few pinches coarse salt
  • lemon zest from ½ a lemon
  • parmesan cheese, if you wish
Instructions
  • Heat olive oil in a large pot over medium heat. Add onion, salt and pepper. Sweat the onion until translucent. Add the fennel and garlic, a pinch more salt, and continue cooking, stirring occasionally, for another few minutes.
  • Add the parsnips, carrots and herbs de provence and another pinch of salt. Continue cooking for 8 or so more minutes. Deglaze the pan with the white wine, stirring to get any bits off the bottom of the pan. Let the wine reduce for another few minutes.
  • Stir in tomatoes, broth and beans. Reduce heat and let it simmer until the root vegetables are tender. 20-30 or so minutes.
  • While you wait, make the pistou. Coarsely chop the herbs, then grind all ingredients in a mortar and pestle. (or pulse everything in a food processor). Taste and adjust. (hint - wait and taste it with a spoonful of the soup before adjusting).
  • Add the chopped chard leaves, macaroni noodles and fennel fronds, and continue to simmer until the noodles are cooked. About 10 more minutes.
  • Taste and adjust seasonings. Finish with generous squeezes of lemon, grated parmesan cheese, and a spoonful of pistou, per bowl. Serve with crusty bread.
    • Notes*or combo of dried thyme & oregano leaves, or sub fresh thyme leaves (to taste)3.4.3177

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