A Mountain of Fruit

Well, I don't know if anyone is reading my blog... (did you know that I LOVE comments?) In case you can't tell, I have been listening to a lot of CBC radio. I have been doing that while working in my kitchen. Working in the kitchen can be a rather meditative, thoughtful thing to do for me (if I do it at all). While doing those things that don't use up so much of my brain, I like to listen to thought provoking things like books on tape or CBC radio. And there has been a lot to do in the kitchen lately. Still trying to find things to do with zucchini. And starting to do things with apples. And finishing things with plums... I think I am going to learn how to make jelly. The boxes of empty jars in my food storage room are getting empty and the shelves are getting more and more full of beautifully coloured salsas and jams and tomatoes and peaches.

Here is my latest favourite zucchini recipe from Simply Recipes. It was a huge hit with everyone... except Rhiannon. I didn't peel or seed the tomatoes and I used organic chicken stock. I also didn't add the tobasco sauce. And I would concur with the comments (although I don't know Wolfgang Puck) that it is the best vegetable soup I have ever had!

Vegetable Soup with Sweet Basil Recipe

This recipe comes from Wolfgang Puck's mother. It's the best vegetable soup I've ever had.

Preparation time: 1 hour

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

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.

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.