Chefs at Market: Soupe au Pistou

It looks complicated (OMG! That’s a lot of ingredients!), but really—it’s not. We’re talking about a great big bunch of GrandMarket vegetables cooked up with olive oil and chicken stock. Grill some Pain LeBris bread and use that instead of croutons. Soupe au Psitou is a perfect end-of-summer dish for when the nights get chilly.

• 4 tablespoons olive oil
• 3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
• 6 garlic cloves, minced
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 2 stalks celery cut into 1/2-inch dice
• 8 cups chicken stock
• Salt
• 1 teaspoon whole black peppercorns
• 4 small sprigs fresh thyme
• 4 small sprigs fresh parsely
• 12 green beans trimmed and cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch dice
• 2 medium yellow summer squash, cut into 1/2-inch dice
• 1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice

For the pistou:

• 6 medium garlic cloves, peeled
• 6 ripe tomatoes peeled, seeded, and chopped
• 4 to 6 tablespoons extra-virgin olive oil
• 30 fresh basil leaves, washed and dried

In a large saucepan heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.

Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, squash and tomato. Continue simmering until the vegetables are tender, about 30 minutes.

Meanwhile, make the pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.

When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.

Ladle the soup into individual heated serving bowls. Float a slice of grilled bread in the center of each bowl. Drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

The New Rochelle BID’s Downtown Grand Market is a morning farmer’s market. Located at Library Green (1 Lawton St, New Rochelle, NY) every Sat from June 1–Oct. 26 at 9 a.m–2 p.m. Contact info@grandmarket.com or call 914-960-1460 for more info.