Soupe au Pistou paired with Rosé #SoupSaturdaySwappers #Winophiles

Who says soup is only for the wintertime?  It would be a shame to miss out on all of the wonderful summer veggies available at Farmer's Markets across the Country right now.

This wonderful soup inspired by the Provence area of France is the perfect summer dinner choice. Especially when paired with a Rosé wine from the same region.

My friend Karen, of Karen's Kitchen Stories, is hosting our Soup Saturday Swappers event today.  Many times, the hosts of this group that I started, choose chilled or cold soups during the summer months to beat the heat.  Karen chose to have us use a slow cooker or crockpot to make our soups in an attempt to keep the house cool during this monstrous heat wave we've been having.  Great idea!!

I am also sharing this post with my French Winophiles group today courtesy of Teuwen, who provided each of us with 3 lovely bottles of Rosé from Provence. This event is being hosted by Lauren of The Swirling Dervish.  You can read her invitation post here.  All opinions, ideas and content of this post are 100% my own.

Combining these events made me decide to add a French twist to my soup.  I found this great Soupe au Pistou by Wolfgang Puck over at the Food Network website and adapted it for our Soup Saturday event.  It was an amazing pairing.

I also used my Instant Pot as a Slow Cooker for the first time.  I did this so that I could use the sauté setting and not dirty another pot.  I love that feature about the Instant Pot.

I am anxious to share my recipe and pairing but first I want to share the pairing I did with the first bottle of Provence Rosé that I opened.

I opened this bottle when our neighbors stopped by for a visit.  I put out some garlic herb cheese and crackers and Michelle had brought a delicious avocado tomato dip for which I really need to get the recipe. It was awesome.

This 2017 bottle of Urban Provence poured a salmon pink.  It is the only wine made on this 100 acre estate.  It is a blend of Grenache, Cinsault, Syrah and Rolle and ages in steel tanks.  I have never heard of Cinsault nor Rolle grapes.  This wine had a definite hint of elderflower.  It is dry and delightful by itself and paired reasonably well with our snacks.

I also enjoyed a second glass of this wine with BBQ chicken.  It was a nice pairing as well. 

Here is what the other Winophiles are saying about these Rosé wines from Provence.

• Robin from Crushed Grape Chronicles shares her vision of Côtes de Provence through Rosé Filled Glasses. 
• Mardi from Eat Live Travel Write goes From Rosé? No Way! To # RoséAllDay. 
• Camilla from Culinary Adventures with Camilla shares Warm Weather Rosé and Cheese Pairings. 
• Michelle from Rockin’ Red Blog will be Celebrating the Provençal Lifestyle with Three Rosés. 
• Lynn from Savor the Harvest cues up Obscure French Rosé Wines - Drink Now. 
• Gwendolyn from Wine Predator gives us a two-part treat: #RoséAllDay with Grilled Cheese Gourmet for #Winophiles and It’s Summer! Time for Rosé Wine from Provence, France and Seafood Pasta. 
• Nicole from Somm’s Table adds Cooking to the Wine: Ultimate Provence Urban Rosé with Herbed Sous-Vide Chicken Breasts and Roasted Eggplant Sheet Pan. 
• Jane from Always Ravenous offers up a Summer Cheese Board with Rosé. 
• David from Cooking Chat says it’s Always a Good Time to Sip Provence Rosé. 
• Jill from L’Occasion explains Why Rosé Matters, According to French Culture. 
• Liz from What’s In That Bottle advises us to Live a More Rosé Life. 
• Martin from Enofylz Wine Blog discusses The Pleasures of Provençal Rosé #Winophiles. 
• Payal from Keep the Peas will share Rosé: The Original Red Wine. 
• Julia from JuliaConey.com talks about Rosé: Not from Provence but Just as Delicious! 
• Wendy from A Day in the Life on the Farm tempts us with Soupe au Pistou Paired with Rosé. 
• Lauren from The Swirling Dervish shares Celebrating Our New Home with an Old Favorite: French Rosé.

The second bottle I opened was the Emotion that I paired with the Soupe au Pistou.  I will talk about that pairing in a moment but first I want to talk about the soup.

This is a wonderful Summer soup.  It has a wonderful assortment of seasonal veggies and herbs.  You start off sautéing leeks and garlic in olive oil.  Next you incorporate the carrots and celery.  You follow this with the broth, more veggies and a bouquet garni.  It is just layer upon layer of goodness.  When the flavors are all layered in the pot, you turn it to slow cook and walk away to go enjoy your day.

Shortly before you are ready to eat, you will make up a quick tomato pesto.  Some of this gets stirred into your soup and the rest is passed at the table for people to add as desired.

Let's see what the other Soup Swappers have cooked up in their Slow Cookers.

An InLinkz Link-up

This bottle of Chateau Berne Emotion is a wonderfully dry wine that starts off with a bright acidity and then leaves a smooth buttery finish on the palate.  I really enjoyed it by itself as I prepared our dinner.  It was well rounded and complemented the fresh flavors in this soup.

The soup was a definite keeper.  The vegetables retained their crunch.  The pesto added a depth and richness to the soup that made you want to go back for seconds and thirds.

I haven't yet opened the third bottle but when I do I will share my thoughts and feelings either here on my blog or on social media.  You can follow all of the bloggers thoughts and feelings about these wines at the following sites.

Facebook:
https://www.facebook.com/inspirationrosewine/
https://www.facebook.com/EmotionRoseWine/
https://www.facebook.com/UPRoseWine/

Instagram:
https://www.instagram.com/inspirationrosewine/
https://www.instagram.com/emotionrosewine/
https://www.instagram.com/uprosewine/

#soupswappers, #slowcooker, #crockpot, #instantpot, #Vegetarian, #farmstand, #Frenchwinophiles, #winophiles, #Frenchwines, #winepairing,

Soup, First Course, Appetizer, Vegetarian, Instant Pot, Slow Cooker

French, Provence

Yield: 10Author: Wendy KlikPin it

Soupe au Pistou

This wonderful soup inspired by the Provence area of France is the perfect summer dinner choice.

prep time: 20 minscook time: 4 hourtotal time: 4 hours and 20 mins

ingredients:

2 T. olive oil

3 leeks, green and light white parts, well rinsed and sliced into moons

6 cloves garlic, minced

2 carrots, scraped and sliced into 1/2" rounds

2 celery stalks, cut  into 1/2" slices

8 c. vegetable broth

salt to taste

10 whole peppercorns

handful of parsley stems

handful of thyme stems

12-15 green beans, trimmed and cut into thirds

1 zucchini, cut into 1/2" dice

1 summer squash, cut into 1/2" dice

1 (15 oz) can diced tomatoes

6 garlic cloves, peeled

6 tomatoes, cut in half and seeded

1 bunch fresh basil leaves (about 30)

3-5 T. olive oil

instructions

Turn Instant Pot to saute setting and add 2 T. olive oil.  When Instant Pot beeps ready, add the leeks and garlic.  Let cook for 3-4 minutes, until leeks are translucent.  Add the carrots and celery, let cook for a few minutes longer.  

Place the peppercorns, parsley and thyme onto a piece of cheesecloth and tie shut.  Add to the Instant pot along with the vegetable broth.  Season with salt.

Add the beans, zucchini, squash and tomatoes with their juices.  Cancel the saute setting and press the button for slow cooking. The time should read 4 hrs. , if not set the time for 4 hrs.  Close lid with steam vent open or cover with the optional slow cooker lid.

When there is a few minutes left to the cooking time, place the garlic, fresh tomatoes, and basil into a food processor.  Pulse until combined.  Turn the processor on and, while running, drizzle in the olive oil until the pesto is smooth and thick.  Stir about a third of the pesto into the soup.

Ladle the soup into bowls, passing the remaining pesto at the table to be added to personal taste.

NOTES:

adapted from a recipe by Wolfgang Puck for Food Network.

https://adayinthelifeonthefarm.blogspot.com/2018/07/soupe-au-pistou-paired-with-rose.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator