Soup au pistou
A hearty Provençal vegetable soup enriched with a vibrant basil pistou sauce.
Soup au pistou (4 portions)
1 Carrot
2 Celery (sticks)
1 Onion
1 Leek
2 Garlic (cloves)
2 Bay leaves
Olive oil
1L water
80g Peas
2 x Courgette (small)
80g Green beans
2 x Tomatoes
100g Butter beans (can use potato or pasta)
3 Asparagus (spear)
40g Pistou sauce
Grated parmesan
Picked basil
Olive oil
Sweat the mirepoix veg slowly in olive oil until completely soft without colour, cover with water, bring to the boil and simmer for around 15 minutes.
Add all the other vegetables apart from the peas, they go in at the last minute. Cook for around 4 minutes. Add the peas, pistou sauce and stir.
Serve up with more pistou, olive oil, basil and grated parmesan.
Sauce pistou (4 portions)
1 Basil (bunch)
2 Garlic (cloves)
70ml Olive oil
50g Parmesan
Salt + pepper
Blanch the picked basil in boiling water, refresh in ice water once cool squeeze to remove the excess water.
Blend in the blender with olive oil, garlic and seasoning until smooth. Add the grated parmesan and pulse a few times to mix. Check seasoning and reserve.
