PROVENCAL TOMATO SOUP
This simple Provencal Tomato Soup is a favorite at our classes. It can be made with either fresh or canned tomatoes and eaten hot in the winter or cold in the summer. Some cooks I know prefer to use Arborio rice, so substitute it for the barley if you prefer. In France à la Provençale means lots of garlic. There may seem to be a lot in this soup, but fear not; the way it's cooked gives the soup a soft, rich flavor. Garlic is such a good cancer-fighting vegetable; it's great to have this delicious showcase for it -- and with tomatoes, too. Tomatoesare bursting with lycopene, a cancer-fighting agent that becomes more accessible to the body with cooking. Who knew healthy could taste so good?
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
Steps:
- Heat the oil over medium-high heat in a wide, heavy-bottomed pan. Add the onion and cook for a minute. Turn the heat to medium, add the bay leaves and sweat the onion until it starts to soften, about 8 minutes. It shouldn't color, so stir from time to time to prevent it sticking and burning.
- Turn the heat up to medium-high. Add the cayenne pepper, sugar and cook for a minute, then add the tomatoes and garlic. Cook, stirring until the tomatoes take on an orangey hue and have reduced a little.
- Add the pearl barley, Parmesan rind, if using, and the stock, plus salt to taste. Bring to a simmer, lower the heat and cover. Cook until the barley is tender enough to smash with a spoon against the side of the pan, about 40 minutes. If substituting Arborio rice, it will take about half the amount of time to cook.
- Let the soup sit for a few minutes. Remove the bay leaves and blend thoroughly, in batches, using either a wand blender or a freestanding one. Return to the pot, check the seasoning and add a grind or two of black pepper. Serve as is or with a few torn basil leaves or a little pesto stirred into it.
Nutrition Facts : Calories 978
PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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
BASIL BARLEY PROVENCAL
Barley, a grain of the grass family, was the first cereal cultivated as a food for man. Tossed with vegetables in the Provencal style, its allure stretches across the ages. This is a great way to add more grains and vegetables to your diet!
Provided by Sharon123
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet, and add the onion, zucchini, and garlic. Cook over medium heat, stirring frequently, until the zucchini is just tender and the onions are wilted, 8 minutes.
- Add the broth and cook 2 minutes more. Next, add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently.
- Add the barley, pinenuts, basil, and parsley to the skillet. Stir well, and cook about 2 minutes, until just heated through. Adjust the seasonings if necessary, and serve immedieately. Enjoy!
- Note:.
- To toast the pine nuts, spread the nuts iin a single layer on a baking sheet and toast in a 350*F. oven until fragrant and golden brown, 3 to 5 minutes. Shake the pan once or twice so thata they brown evenly. Check the nuts after 3 minutes. As soon as they begin to color they will toast very quickly. Be sure not to let them burn.
Nutrition Facts : Calories 304.3, Fat 24.9, SaturatedFat 2.5, Sodium 77.4, Carbohydrate 18.7, Fiber 4, Sugar 4.8, Protein 6
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