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Vegetable: Vegetable Soup with Sweet Basil

Source of Recipe

Wolfgang Puck, food tv network


List of Ingredients

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
1/2 gallon chicken stock
6 ripe tomatoes, peeled, seeded
4 medium clove garlic
30 fresh basil leaves, washed, dried
1/2 teaspoon fresh ground pepper


Recipe

Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice. In a 6-quart stockpot, combine 3 tablespoons olive oil with 3 tablespoons water. Add the vegetables and saute, 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, make a puree with the tomatoes, basil leaves, garlic, and remaining 3 tablespoons olive oil. Add the puree to the cooked soup. Stir thoroughly. Do not boil again. Season to taste with salt and pepper. Serve hot or cold from a tureen or in individual bowls. Serves 6.