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Name: Chilled Minestrone with Basil Puree
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 md Yukon gold potato; 1 Garlic head; halved; Black Pepper freshly ground; 1/4 lb Mixed fresh green beans; 1/2 ts Salt; 3 Carrots; peeled, and; 2 sm Zucchini; Fresh lemon juice; to taste; Salt to taste; 3/4 oz Marjoram; 1 1/2 qt Chicken Stock; 1 Corn ear; Cut into 1/4" slices; 2 lg Beefsteak tomatoes; 2 md Onions; 1 Dried bay leaf; 6 lg Pattypan squashes;; 2 tb Olive oil; (optional); 1 bn Basil leaves; 1 tb Black peppercorns; 1 sm Fennel bulb; 1/2 c olive oil; 1 Garlic clove; peeled; 1/2 c Dried flageolets

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INGREDIENTS

1 md Yukon gold potato
1 Garlic head; halved
Black Pepper ; freshly ground
1/4 lb Mixed fresh green beans
1/2 ts Salt
3 Carrots; peeled, and
2 sm Zucchini
Fresh lemon juice; to taste
Salt ; to taste
3/4 oz Marjoram
=== BASIL PUREE ===
1 1/2 qt Chicken Stock
1 Corn ear
Cut into 1/4" slices
2 lg Beefsteak tomatoes
2 md Onions
1 Dried bay leaf
6 lg Pattypan squashes;
2 tb Olive oil; (optional)
1 bn Basil leaves
1 tb Black peppercorns
1 sm Fennel bulb
1/2 c olive oil
1 Garlic clove; peeled
1/2 c Dried flageolets

Servings

INSTRUCTIONS

Rinse and pick over flageolets, discard cracked ones. Place flageolets in large saucepan; cover with 2 inches cold water. Slice one onion in half; add to pot. Add garlic head. Reserve 2 tablespoons marjoram leaves. Make cheesecloth sachet with remaining marjoram, bay leaf, and peppercorns, add to pot, and set over high heat. Bring to a boil, reduce heat, and simmer until beans are tender, about 45 minutes. Stir in 1 teaspoon salt 10 minutes before the beans finish cooking. Remove from heat, and let stand in liquid to cool. Drain the beans, reserve 1 cup liquid, and discard the onion, garlic, and marjoram. Trace circle 2 inches around outside of core of each pattypan squash. Cut on diagonal to remove core in cone-shaped piece. Scoop squash with melon baller, cover with plastic, and refrigerate until needed. Heat oil in stockpot over medium heat. Coarsely chop remaining onion; add to soup pot with garlic clove. Cook until translucent, 8 minutes. Thinly slice fennel and chop. Peel carrots and slice into 1/4-inch-thick circles. Add reserved marjoram leaves, fennel and carrots to the pot; cook, stirring, until just soft, about 15 minutes. Add stock and reserved cup bean liquid. Cut potato into 1/2-inch pieces; blanch, peel and coarsely chop tomatoes. Add to the pot and simmer 10 minutes. Remove kernels from corn cob; add corn and flagelots and simmer until potatoes are tender and liquid is slightly stewy, about 5 minutes. Quarter zucchini and cut into 1/3-inch-thick quarter-moons. Slice green beans into 1-inch pieces. Raise heat to high. Stir in zucchini and green beans. Cook about 2 minutes; remove from heat. Set pot in a bowl of ice water; stir, occasionally, until cold. Make the Basil Puree: Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar. (makes 2/3 cup) Remove pot from ice; adjust seasoning with salt, pepper, and lemon juice. Ladle into squash or bowls; add a spoonful of basil puree, or drizzle oil on each serving. Makes 6 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 289 Calories (kcal); 23g Total Fat; (72% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 2365mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Chilled Minestrone with Basil Puree

1 md Yukon gold potato
1 Garlic head; halved
 Black Pepper freshly ground
1/4 lb Mixed fresh green beans
1/2 ts Salt
3 Carrots; peeled, and
2 sm Zucchini
 Fresh lemon juice; to taste
 Salt to taste
3/4 oz Marjoram
 === BASIL PUREE ===
1 1/2 qt Chicken Stock
1 Corn ear
 Cut into 1/4" slices
2 lg Beefsteak tomatoes
2 md Onions
1 Dried bay leaf
6 lg Pattypan squashes;
2 tb Olive oil; (optional)
1 bn Basil leaves
1 tb Black peppercorns
1 sm Fennel bulb
1/2 c olive oil
1 Garlic clove; peeled
1/2 c Dried flageolets

Rinse and pick over flageolets, discard cracked ones. Place  flageolets in large saucepan; cover with 2 inches cold water. Slice  one onion in half; add to pot. Add garlic head. Reserve 2 tablespoons  marjoram leaves. Make cheesecloth sachet with remaining marjoram, bay  leaf, and peppercorns, add to pot, and set over high heat. Bring to a  boil, reduce heat, and simmer until beans are tender, about 45  minutes. Stir in 1 teaspoon salt 10 minutes before the beans finish  cooking. Remove from heat, and let stand in liquid to cool. Drain the  beans, reserve 1 cup liquid, and discard the onion, garlic, and  marjoram. Trace circle 2 inches around outside of core of each  pattypan squash. Cut on diagonal to remove core in cone-shaped piece.  Scoop squash with melon baller, cover with plastic, and refrigerate  until needed. Heat oil in stockpot over medium heat. Coarsely chop  remaining onion; add to soup pot with garlic clove. Cook until  translucent, 8 minutes. Thinly slice fennel and chop. Peel carrots  and slice into 1/4-inch-thick circles. Add reserved marjoram leaves,  fennel and carrots to the pot; cook, stirring, until just soft, about  15 minutes. Add stock and reserved cup bean liquid. Cut potato into  1/2-inch pieces; blanch, peel and coarsely chop tomatoes. Add to the  pot and simmer 10 minutes. Remove kernels from corn cob; add corn and  flagelots and simmer until potatoes are tender and liquid is slightly  stewy, about 5 minutes. Quarter zucchini and cut into 1/3-inch-thick  quarter-moons. Slice green beans into 1-inch pieces. Raise heat to  high. Stir in zucchini and green beans. Cook about 2 minutes; remove  from heat. Set pot in a bowl of ice water; stir, occasionally, until  cold. Make the Basil Puree: Combine basil, oil, and salt in a  blender. Process until smooth; transfer to a glass jar. (makes 2/3  cup) Remove pot from ice; adjust seasoning with salt, pepper, and  lemon juice. Ladle into squash or bowls; add a spoonful of basil  puree, or drizzle oil on each serving. Makes 6 servings.    Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug  1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 289 Calories (kcal); 23g Total Fat; (72% calories from  fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 2365mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0  Fruit;    4 1/2    Fat; 0 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (645g)
Recipe Makes: 6 servings

Calories: 258
Calories from Fat: 97 (38%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.8g
Cholesterol 14.4mg		4 %
Sodium 698.4mg		24 %
Potassium 879mg		23 %
Total Carbohydrate 27.3g		8 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 23.7g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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