Recipe: Summer Soup

Name: Soupe d'été
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: (j'en fais toujours pour 8, c'est tellement bon réchauffé !)100 g de lard de poitrine séché, ou de ventrêche sèche comme on dit chez nous3 c. à soupe d'huile d'olive1 oignon2 gousses d'ail1 poivron rouge2 petites courgettes100 g de haricots verts50 g d'olives noires dénoyautées2 filets d'anchois300 g de tomates mûres5 ou 6 feuilles de menthe fraîche1 litre de bouillon de volaille sel et poivre du moulin

By patriciadebx ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 15 min

Cook 35 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

(I always make it for 8, it's so good reheated!)
100 g dried pork belly, or dried belly as we say where I'm from
3 tablespoons olive oil
1 onion
2 garlic cloves
1 red bell pepper
2 small zucchini
100 g green beans
50 g pitted black olives
2 anchovy fillets
300 g ripe tomatoes
5 or 6 fresh mint leaves
1 liter chicken broth salt and pepper from the mill

Step-by-step directions

preparation: let's say a good 1/2 hour
cooking: practically 1 hour

1- peel the garlic and onion and chop them finely; remove the seeds from the bell pepper, rinse it and cut it into small dice; wash the zucchini (organic so you don't have to peel them or from your garden or your neighbor's) and cut them into small pieces; wash, trim the green beans and cut them into three or four; pit the olives (I told you to buy them already pitted!); wash the mint leaves and mash them with the anchovy filets, with a fork (that's the hardest part of the recipe...). cut the pork into dice.

2- heat the oil (olive, goodness!) in a large pot. brown the pork, garlic and onion. after 3 minutes (well let's say rather 10, I didn't count) add the other vegetables, the olives and the anchovy and mint mixture. let cook over very low heat, stirring from time to time.

3- meanwhile, and while stirring (...), heat the chicken broth (water and organic "bouillon cube"). peel the tomatoes that you will have previously plunged in boiling water then in cold water, cut them into pieces.

4- add the tomatoes to the pot, cover with the hot broth. stir. pepper and salt, if necessary (remember the anchovies and the pork).

5- let cook, at a gentle boil, for 30 minutes

Chef Patrick's Comment

Good recipe for Provençal soup. 2 small suggestions: remove the germ from the garlic cloves and only add the chopped mint at the moment of serving (because the longer it cooks the more it loses its aroma) and then if you want to retain some texture don't add the diced zucchini until 5 minutes before the end of cooking, but that's my taste (smiles).

Soupes Anchois Filets d'anchois Soupes de légumes Été