ProvenÇal Greens Soup Recipes

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PROVENçAL GREENS SOUP



Provençal Greens Soup image

In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
Black pepper, to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
  • Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

This soup is flavorful and satisfying, yet still very healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 17

3/4 cup dried navy beans
4 leeks (1/2 pounds), white and light-green parts only
1 teaspoon olive oil
1 medium clove garlic, peeled and thinly sliced
1 medium clove garlic, peeled and thinly sliced
2 tablespoons coarsely chopped flat-leaf parsley
̇ teaspoon finely chopped rosemary leaves
1/2 teaspoon finely chopped thyme leaves
2 large carrots, peeled and cut into ̇-inch dice
2 medium all-purpose potatoes, peeled and cut into ̇-inch dice
1/4 teaspoon freshly ground pepper
8 cups homemade or low-sodium canned chicken stock, skimmed of fat
1 teaspoon salt
1/4 cup finely grated Gruyere cheese
6 half-inch-thick slices country-style bread
1/2 pound fresh spinach, washed, stemmed, and sliced into 1/4-inch strips
1/4 cup fresh chervil, for garnish

Steps:

  • Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
  • Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
  • In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
  • Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
  • Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
  • . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.

Nutrition Facts : Calories 338 g, Cholesterol 5 g, Fat 4 g, Fiber 11 g, Protein 15 g, Sodium 609 g

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU



Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
  • Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
  • Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
  • Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
  • Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
  • When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
  • Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Steps:

  • 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 leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
  • To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
  • Pistou:
  • 4 large garlic cloves
  • 1/4 cup tomato paste
  • 24 large basil leaves
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup good olive oil
  • Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
  • Yield: 1 cup

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