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April 5, 2012     The Adams County Record
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Page 24 From Garden to Kitchen Wednesday, April 4, 2012 The Adams County Record French soup suite(l for spring Though few associate springtime with soup, the French often choose late spring to enjoy recipes such as the following for "Soupe au Pistou" from Sarah Woodward's "The Food of France" (Kyle Books). This recipe is best made in late spring, when the vegetables and the basil are at their sweetest. Soupe au Pistou Pistou Soup Serves 4-6 2 small young leeks 5 fat garlic cloves Extra virgin olive oil 6 plum tomatoes Salt White sugar Tops of several leaves of Swiss chard, if avail- able, shredded 1/2 pound green beans, topped, tailed and cut into bite-sized lengths Ingredients Bouquet garni of parsley, Sage and basil 1 cup cooked borlotti or white haricot beans 2 medium-sized zucchini, diced A good bunch of fresh basil A good hunk (around  pound) of fresh Parmesan, shredded 1/4 pound vermicelli Finely chop the white part of the leeks, discarding the green tops. Peel 2 of the garlic cloves and chop finely. Heat 2 tablespoons oil in a large heavy pan big enough to make the soup in. Add the leeks and chopped garlic and sweat gently for 10 minutes, stirring occasionally. It is important that the leeks and garlic do not brown. While they are cooking, pour boiling water over the tomatoes, leave for 45 seconds, then remove and peel as soon as they are cool enough to handle. Cut in hall remove the seeds and roughly dice the flesh. Add the tomatoes to the leek and garlic mix, together with a good pinch each of salt and sugar. Cook stirring several times, until the tomatoes have begun to break down, about 5 minutes. Remove from the heat. Bring 11/4 quarts ligh@ salted water to a boil and blanch the Swiss chard tops, if you have them, for 1 minute. Lift out with a slot- ted spoon and then cook the green beans in the same liquor with the bouquet garni for 2 minutes. Add the liquor, green beans, bouquet garni, Swiss chard tops, diced zuc- chini and borlotti or haricot beans to the leek and tomato mixture, bring back to a boil and reduce to a simmer. Cook for 10 minutes, during which time you can make the pis- tou. Traditionally this is done in a pestle and mortar but a food- processor does perfectly well, as long as you remember the sauce should be quite chunky. Crush the remaining garlic cloves and add a generous pinch of salt then whizz in the basil leaves, stripped from the stalk, and the Parmesan. Drizzle in just enough oil to make an emulsion - 6 tablespoons as an estimate. Bring the soup back to the boil and add the vermicelli. Cook for 5 minutes, until the pasta is just cooked. Remove from the heat, check seasoning and leave to cool for 10 minutes before stirring in the pistou. A sprinkle of Parmesan and a few basil leaves floated in the soup do no harm. Bouquet Gami (French for "gar- nished bouquet 'r) :is a bdiei of herbs usually tied together with s and y used to prepare soup, stock, 'dviol, stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. White Haricot is another name for white navy beans, such as "Great Northern" Borlotti a variety of cranberry bean bred in Italy. They look like Pinto Beans, but have a different fla 2 vor. Vermicelli is a type of long round pasta that is similar to; + but thicker than spaghe i i " Vote FOR Ryan Zo//man Adams County Sheriff Experience with Commitment & Honesty will make the difference Paid for by Ryan Zollman for Sheriff, R. Kilborn, Treasurer