Provencal Vegetable soup(Soupe Au Pistou) プロヴァンス風野菜スープ
健康があまり優れない時はやはりスープが一番。昨日、フランス人の知人が寝込んでいると聞き、野菜がたっぷり入ったプロヴァンス風田舎スープを彼女のために作りました。パスタやポテトも入っているので、お腹も満足のスープです。ピストーといういわゆるペストのようなものを別に作ってその半分をスープに混ぜて、あとの半分はアクセントにトッピンングしていただくスープです。Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the pistou) for a last-minute explosion of herbal flavor.ingredients(6 servings)For soup:1 large leek (white and pale green parts only), washed and thinly sliced (2 cups)1 celery rib, cut into 1/2-inch pieces2 large carrot, cut into 1/2-inch pieces2~3 garlic cloves, finely chopped1 large thyme sprig (今回はタラゴンを入れて、タイムはドライタイムを小さじ1使用)2 tablespoons extra-virgin olive oil1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped8 cups vegetable or chicken stock(私は水8カップとチキンブイヨン小さじ3ぐらいで代用)2 cups thawed frozen edamame (fresh soybeans)1/2 pound zucchini, cut into 1/2-inch pieces1 teaspoon of herbes de provence3/4 cup small pasta shellsあまり馴染みのないスイスチャードの写真をのせておきますFor pistou1 small tomato1/2~3/4 cup packed basil leaves1/4 cup packed flat-leaf parsley leaves2~3 garlic cloves, finely chopped2 tablespoons extra-virgin olive oil coarsely grated Gruyere ( 3 ounces)preparationMake soup1) Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.2) Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.3) Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme(or tarragon) sprig.Meanwhile make pistou1) Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then puree with basil, parsley, garlic and oil in a food processor. Add cheese and blend well. (トマトは沸騰したお湯にいれて、皮がめくれるぐらいまで数分ゆでる方が楽)2) Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.Soup, without pistou, can be made 1 day ahead and chilled. Reheat before serving.