Recipes

Soup

Pistou Soup by Chef Michael Smith of Michael Smith's Restaurant

YIELD:
Serves 6
CHEF:
Chef Michael Smith
Pairs well with:
Chardonnay Reserve, Carneros, Napa Valley

A delicious hearty soup from the Provence region of Southern France, prepared by Kansas City's Chef Michael Smith. Michael's dishes always jump with flavors that work exquisitely well with our wines. Pair with Cakebread Cellars Chardonnay Reserve from Napa Valley.


Ingredients

1 leek, discard dark green bottom, wash and dice small
1 small Spanish onion and cut into dice
1 medium potato – peeled and cut into small dice
1 medium carrot cut into small dice
1 medium gold zucchini cut into small dice
! medium green zucchini cut into small dice
1 cup carnival squash cut into small dice
2 cups diced ripe red tomato
2 quarts chicken or vegetable broth
¼ lb French green beans, cut into same size pieces as other vegetables
½ cup miniature pasta cooked al dente
1 cup dried white beans, soaked over night
Salt and pepper

1 clove garlic, peeled and chopped
40 leaves fresh basil
2 ounces pistachios
3 ounces freshly grated parmesan cheese
4 Tbs extra virgin olive oil


Directions:

In a 2 quart stainless steel pot, cook white beans in water, 30-40 minutes. When beans are soft, drain and set aside. Reserve 1 cup of bean liquid for soup. In a separate 4 quart stainless steel pot, heat 1 tablespoon on olive oil. Add leek, onion and carrot. Sweat the vegetables for 5 minutes. Add broth and bring to a boil. Add green beans then reduce heat and simmer until carrots and green beans are cooked through. Add squash and zucchinis and continue to simmer soup. Add pasta and white beans. Let soup continue to simmer. Lightly season soup with salt and pepper. Be careful with the salt because the pistou will add more salt from the parmesan cheese.


Pistou:

In a food processor, place garlic, olive oil, pistachios and basil leaves. Turn on processor and puree until the garlic and basil are thoroughly combined, 2-3 minutes. Turn out pistou in a bowl and fold in parmesan cheese.


To Serve:

Ladle soup into bowls and stir a spoonful of pistou into each bowl. Serve with crusty bread, crostini or grilled flatbread.

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