Recipe for Vegetable Soup with Sweet Basil 
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Yield:
6
Ingredients:
Amount Ingredient
2 sm leeks, white part only
1 lrg potato peeled
1 sm onion
2 x celery stalks
1 med zucchini
12 x green beans
2 med carrots peeled
6 tbl olive oil
3 tbl water
1/2 gal Chicken Stock II (see recipe)
(or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)
6 x ripe tomatoes peeled, seeded
4 med garlic cloves
30 x fresh basil leaves washed, dried
Salt to taste
Instructions:
Instructions: Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.

In a 6-quart stockpot, combine 3 tablespoons olive oil with 3 tablespoons water. Add the vegetables and saute, 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, make a puree with the tomatoes, basil leaves, garlic, and remaining 3 tablespoons olive oil. Add the puree to the cooked soup. Stir thoroughly. Do not boil again.

Season to taste with salt and pepper. Serve hot or cold from a tureen or in individual bowls.

This recipe yields 6 servings.

Comments: The distinctive flavor of this Provencal soup can only be achieved with fresh tomatoes and fresh basil added at the last moment.

Wine recommendation: We generally do not serve wine with this soup.

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