Winter Comfort: Soup Recipes
Photography: Timothy Thimmes
Winter Vegetable and White Bean Soup with Sundried Tomato Pesto
By Michael LeClerc
Chef, 350 Main Brasserie
SOUP , yields 2 gallons
5 Roma Tomatoes
2 Med. Zucchinis
1 Med. Yellow Squash
2 Red Bell Peppers
1 Anaheim Chili
2 C. Diced Carrots
3 Med. Potatoes
2 Leeks, Mostly White Part
1 T. Chopped Garlic
1 QT. Cooked White Beans
1-1/2 GAL. Veg Stock or Mushroom Broth
Small Pinch Saffron
1. Wash and small dice all vegetables.
2. Heat a large stock pot, add a little olive oil and a little butter.
3. Sauté the vegetables for a few minutes until softened.
4. Add stock and beans, simmer for 40 minutes. Add saffron.
5. Remove 2 quarts and purée in a blender.
6. Add this back to the soup and season with salt and black pepper.
SUNDRIED TOMATO PESTO
2 C. Dried Tomatoes
1 C. Olive Oil
1 C. Prepared Pesto
Put everything in Cuisinart and purée, spoon onto hot soup or spread on toast pieces and float on top of the soup. n
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