Vegetable Soup with Sweet Basil

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Vegetable Soup with Sweet Basil

 

2 small leeks, white part only

1 large potato, peeled

1 small onion

2 stalks celery

1 medium zucchini

12 green beans

2 medium carrots, peeled

6 tablespoons olive oil

3 tablespoons water

2 quarts vegetable broth

4 to 6 ripe tomatoes, peeled and seeded

4 medium garlic cloves

30 fresh basil leaves, washed and dried

salt

1/2 teaspoon freshly ground black pepper

a few drops of Tabasco sauce

 

Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into

1/4 inch diced cubes.

In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water.

Add the vegetables and sauté over medium-low heat until all the water

evaporates. Do not brown the vegetables.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, in a food processor fitted with the metal blade, put the tomatoes,

basil, garlic, and remaining 3 tablespoons of olive oil. Pulse until pureed.

Stir the puree into the cooked soup. Do not let the soup return to a boil.

Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup

hot or cold from a tureen or in individual bowls.

Makes 6 servings.