Orlando Blooms Pasta Au Pistou Recipes

Steps:

• In a big soup pot, heat oil over medium heat.
• Add in onion; saute until softened, about 6 minutes.
• Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
• Add in wine and cook until reduced by half, about 5 minutes.
• Add in stock and potatoes; bring to a boil.
• Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
• Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
• Stir in lemon juice.
• Taste and adjust seasoning with salt and pepper, if necessary.
• Ladle into heated bowls and garnish each with a dollop of pistou.

Steps:

• Cook the pasta according to directions until al dente, then drain and rinse. Pour the pasta back into the saucepan, and replace the lid to keep warm.
• In a blender or food processor, combine the parsley, basil, garlic, Parmesan, salt and 1 tablespoon of the oil. Process to a smooth paste.
• Heat the remaining tablespoon of oil in a medium frying pan. Add the onion and cook, stirring occasionally, for about 7 minutes or until soft.
• Add the tomatoes and cook for about 5 minutes. Reduce the heat and season, adding the brown sugar and cook for about 5 minutes.
• Remove from the heat and stir in the herb mixture. Toss the pasta with the sauce and serve immediately.

Steps:

• Oil crockpot.
• Add leeks or onions, carrot, celery, garlic, green beans, swiss chard or spinach, potatoes, zucchini, thyme and water.
• Cook on low for 4 hours.
• Add pasta cook 1 hour more.
• For Pistou, blend fire roasted tomatoes, basil, parsley, Swiss cheese, and olive oil in a food processor; add half of it to the soup.
• Top soup servings with a dollop of remaining pistou and croutons.

Steps:

• Put the beans, potatoes and tomatoes into the boiling water.
• Season with salt and pepper and boil over a hot fire.
• When the vegetables are almost cooked, add the vermicelli and finish cooking gently.
• Make the aillade: In a blender, blend the garlic, basil and grilled tomato until thoroughly smooth.
• Add 3 tablespoonfuls of the liquid from the pistou (soup).
• Pour the pistou into a tureen, stir in the aillade and top with some grated Gruyere (Swiss) cheese.

Steps:

• In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
• Bring to a boil, then simmer until beans and potatoes are crisp tender.
• Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
• Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
• Stir this paste into the soup, bit by bit.
• Adjust seasoning if necessary.
• After the sauce has been added, the soup may be warmed, but not boiled.
• Serve with hot or toasted slices of French bread.
• To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
• To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
• For Vegetarian use vegetable broth and a vegetarian parmesan cheese.