French Vegetable Soup Au Pistou

6 cup chicken broth
1 can (16 oz.) stewed tomatoes
3 leeks, washed trimmed and chopped
2 cup sliced all-purpose potatoes
1 cup sliced celery
2 carrots, peeled and thinly sliced
One 10 oz pkg. frozen cut green beans

2 cloves garlic, chopped
1 tbsp. dried basil leaves
1/4 cup chopped fresh dill weed
1/4 cup olive oil
1/2 cup grated cheese
Salt and pepper to taste
onion and garlic croutons

In a large saucepan combine chicken broth, tomatoes, leeks, potatoes, celery and carrots. Cover and simmer 30 minutes. Add frozen beans and simmer 10 minutes longer or until all vegetables are tender. Meanwhile, put garlic,, basil, dill ad olive oil in a blender. Cover and blend until smooth. Pour into a small bowl; mix in cheese. Just before serving soup, mix a little soup broth into basil/dill mixture; pour into soup and stir. Season to taste with salt and pepper. Serve soup hot with onion and garlic croutons.

Makes 12 cups

This soup has a tendency to absorb moisture upon standing. Stir in more chicken broth is necessary.

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Cajun Country -- New Iberia, Louisiana