Print Options

• Print (no photos)
• Print (with photos)

Preparation time: 1 hour. Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak-of-the-season, just-picked, and therefore full of flavor, but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.

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
• 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)
• 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

Method

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.

Serves 6.