It's soup weather here in the northern climes. Yes, that's real Michigan snow. And yes, we use top loaders and dump trucks to clear away the snow. Here where I live, they pile it up on the Lake Michigan beach and it creates a wild effect with the wind and sand. Blows all over the place. West Michigan is pretty dang windy.
|(careful out there, fellow drivers)|
Being all hunkered down makes it easy to create menus - lots and lots of hearty soups.... and stuff from the freezer, cuz who in their right mind wants to drive with those people on the roads?
Here's a creation of mine that I think you'll like. I call it 'Tomato' Pistou because traditionally, pistou sauce is more of a fresh basil, and since we are plum out of fresh basil at this time of year, I used tomatoes instead. I kept adding veg and created the lovely tomato mixture, and viola!
Tomato Pistou Soup
10 C water
5-6 medium size red potatoes, diced
3 medium carrots, diced
2 leeks, diced (be sure to wash them - they always get sandy)
1 medium zucchini, diced
1 red bell pepper, diced
3/4 C fresh green beans, cut in 3/4 inch
1 can drained and rinsed dark kidney beans
1/2 C bread crumbs
1 t salt or to taste
pinch of saffron
Simmer the above until everything is nice and soft.
In a food processor, make the tomato pistou and add it to the soup.
3/4 C parmesan
1/2 can tomato paste (about 3 T)
1/3 C raw almonds
1 1/2 T dried basil
6 cloves garlic
1/4 C olive oil
black pepper to taste (be liberal)