Jeff Loshinsky’s Soupe au Pistou
Photo by Greg Howell
Caterer Jeff Loshinsky’s most recent cooking class this season, held on February 19 at the Vince Mulford Gallery in Hudson, focused on Hearty Soups and Chowders. Below is a recipe for one of the soups he featured that night, a vegetable soup with pistou, which is a pesto-like flavor-enhancer made of herbs, garlic and olive oil. For those who would just as soon duck the chopping and simmering, Chef Jeff’s soups may be purchased on weekends (until they sell out) at the Real Food Company in Chatham (details below).
At his next class, on March 31st, Loshinsky will explore Simple, Elegant Desserts—mango-and-vanilla granita, blueberry sorbet, flourless chocolate almond torte. Mary Hack of East Chatham Wine & Spirits will offer tastings of wines that pair well with the chocolate and fruit.
Demonstration Cooking Classes with Jeff Loshinsky
Vince Mulford Antiques
417-419 Warren Street, Hudson;
(enter the rear of the store via Cherry Alley)
6 – 8 p.m.; $35 (reservations required: 646.752.5977)
Real Food Market
15 Church Street, Chatham; 518.392.3353
Until April, Friday - Sunday
After April 1, Thursday -, Sunday
After May 1 and throughout the summer, Tuesday - Sunday
Jeff Loshinsky’s soups, $3.50/bowl; $8.00/quart
VEGETABLE SOUPE AU PISTOU
1-1/4 cups dried cannellini beans soaked in cold water to cover overnight, then set aside.
1 medium eggplant, peeled and chopped into a 1/2-inch dice
2 teaspoons kosher or sea salt
1/4 cup olive oil
4 medium leeks, washed thoroughly, dark green tops removed, and chopped into a 1/2-inch dice
1 small celery knob (celeriac) peeled and chopped in a 1/2-inch dice
6 large cloves of garlic, minced
2 Cubanelle-Italian frying peppers (right), chopped in a 1/2-inch dice
1 pound small zucchini or other green squash, chopped in a 1/2-inch dice
7 Roma (plum) tomatoes, peeled, seeded, diced
3 quarts rich chicken or vegetable stock
1 teaspoon each (approximately) fresh basil, parsley, and thyme
1/2 teaspoon ground fresh nutmeg
2 cups fresh chard (blette) or dandelion greens sliced very thin
1 cup small soup pasta such as ditalini
In a colander, toss the eggplant with the salt. Allow to drain in the sink. After one hour, squeeze the eggplant to remove the bitter liquid. Set the eggplant aside.
In a soup pot, heat the olive oil until it begins to smoke, then add all of the chopped vegetables, tomatoes, herbs, garlic and spices, Stir well, reduce heat and simmer for 30 minutes. Add the chicken or vegetable stock and soaked beans. Cover and simmer until the beans are tender (about 2 hours). Meanwhile, make the pistou.
2 tablespoons peeled, crushed garlic cloves
1 teaspoon kosher or sea salt
2 cups fresh basil leaves, preferably local
1 cup roasted tomato pulp
1/2 cup grated mimolette or pecorino cheese (optional)
Combine all ingredients in a food processor and pulse until smooth. Set aside. Serve the soup and pass the pistou in a separate bowl so guests may swirl spoonfuls into their soup to taste.