Provencal Vegetable Soup with Chive Biscuits

I've never made an Ina Garten recipe that didn't taste delicious and make everyone at the table happy. These two are definite keepers and will become a regular part of your meal rotation.

2 T. olive oil

2 cups chopped onions (about two onions)

2 cups chopped leeks, white and light green parts (3 - 4 leeks)

3 cups 1/2 inch diced unpeeled boiling potatoes (1 pound)
3 cups 1/2 inch diced carrots (1 pound)
1 1/2 T. kosher salt
1 t. freshly ground black pepper
3 quarts chicken stock
1 t. saffron threads
1/2 pound haricots verts (French string beans) ends removed and cut in half
4 ounces spaghetti, broken in pieces
1 cup Pistou*
Freshly grated Parmesan cheese, for serving

Heat the olive oil in a large stockpot, add the onions and saute over low heat for 10 minutes or until the onions are translucent. Add the leeks, potatoes, carrots, salt and pepper and saute over medium heat for another 5 minutes.

Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

*Pistou

4 large garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup freshly grated Parmesan cheese

1/2 cup good olive oil

Place the garlic, tomato paste, basil and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top and close the top.

Chive Biscuits

2 Cups all purpose flour

1 T. baking powder

1 t. kosher salt

1 t. sugar

1 stick cold unsalted butter, diced

1/4 cup half and half

1/2 cup chopped fresh chives

1 egg mixed with 1 T. water for egg wash

Preheat the oven to 400 degrees. 

Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half and half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well floured board and knead lightly into a rectangle 1/4 inch thick. Cut out rounds with a 2 1/2 inch round cutter and place on a baking sheet lined with parchment paper. Brush with the egg wash.

Bake for 20 - 22 minutes, until the tops are browned and the insides are firm. Serve warm.