(Recipe courtesy of Heather, Kailyard Kitchen)
Winter Soupe au Pistou
This is a variation of a classic French soup traditionally made with summer vegetables and pesto. I’ve mixed things up a bit to reflect the flavors of winter.
- 4 tablespoons olive oil
- 1 onion, small dice
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 leek, sliced in half moons
- 1 cup delicata or carnival squash, cubed
- 1 fennel bulb, thinly sliced
- 1 large sweet potato, cubed
- 8 cups chicken or vegetable stock
- 1.5 cups cooked or canned white beans
- 1/2 walnuts, toasted
- 1 garlic clove
- 1/2 cup parsley
- 1/2 extra virgin olive oil
- 1/2 cup Parmesan cheese, grated
- In a large Dutch oven or saucepot, heat oil over medium heat. Add onion and carrot, sauté until onion is translucent. Add remaining vegetables and sauté for 10 minutes. Add the stock. When the soup begins to simmer, add the beans and cook for another 5 minutes. Add salt and pepper to taste.
- Meanwhile, combine walnuts, garlic, and parsley in a food processor. Pulse to chop and mix ingredients. With food processor running, slowly add in olive oil. Add Parmesan and pulse to combine.
- To serve, place soup in bowls and top with dollops of the pesto.