Provencal Soup with Olive Pistou

Saffron-Infused Chicken Provencal Soup and Olive Pistou
Serves 4-6

HERBES DE PROVENCE:
½ tsp ground sage
½ tsp dried rosemary
½ tsp ground thyme
¼ tsp dried parsley
¼ tsp dried tarragon

SOUP:
2 tbsp olive oil
1 white onion, diced
4 cloves garlic, minced
salt and pepper, to taste
2 celery stalks, sliced ¼ inch thick
3 carrots, sliced into ¼ inch thick rounds
1 bell pepper (red or green), diced
1 ½ lb Yukon gold potatoes, cut into ½ inch cubes
1 ½ cups dry white wine
¼ tsp saffron threads
4 cups chicken stock
1 ½ cups cooked chicken breast, diced
2-3 cups water (optional)

PISTOU:
½ cup raw tomato, diced and seeded
4 cloves garlic
½ cup kalamata olives
1 cup fresh basil
¼ cup olive oil

HERBES DE PROVENCE: Combine sage, rosemary, thyme, parsley, and tarragon. Set aside and begin working on soup.

SOUP: Heat oil in a large pot on medium heat. Add onion, garlic, and desired amount of salt and pepper. Sauté until onions are translucent. Add celery and carrots and continue to sauté for 3 minutes, until carrots have softened. Add bell pepper and sauté another 2 minutes, until pepper softens. Add potatoes and all of the reserved Herbes de Provence. Stir to ensure vegetables are covered in the herbs. Add white wine and saffron and increase heat to medium high. When white wine begins to bubble, add stock and chicken, then cover the pot with lid. Let the mixture bubble until the potatoes are tender, about 15 minutes. If broth has evaporated too much (and vegetables are not covered), add 2-3 cups of water. Season to taste with salt and pepper, then set aside to cool on counter. Soup tastes best on second day, when flavors have had the chance to meld. Store in refrigerator, up to 5 days.

PISTOU: Combine tomato, garlic, olives, basil, and oil in food processor and pulse until combined. To store, keep in separate, airtight container and refrigerate up to 5 days.

ASSEMBLY: Top each serving of hot soup with a dollop of pistou. Serve.