Soupe Au Pistou

by
Soupe au pistou Post

www.abelandcole.co.uk/recipes

A delicious provencal soup which uses delicious garden vegetables we are sure you will fall in love with this recipe for soupe au pistou. Enjoy with crusty buttery bread and a glass of white if you are in need of a little treat. 

Serves 2 

Cooking time: 30 mins 

What You’ll Need: 

  • 6 new potatoes, scrubbed clean and cut into 2-3cm chunks
  • 2 bay leaves
  • A few sprigs of thyme
  • A few splashes of olive oil
  • Sea salt and freshly ground pepper
  • 2 small carrots, diced
  • 2-3 celery stalks, thinly sliced (or diced fennel)
  • 4-5 spring onions, or 1 white onion, finely sliced or diced
  • 1 courgette, cut into 2-3cm dice
  • 2 large handfuls of shelled broad beans and/or French beans cut into 2-3cm chunks
  • A splash of white wine – about 100ml (optional, or use a squeeze of lemon)
  • 2 handfuls of baby spinach, shredded leafy greens or chopped broccoli florets

For the Pistou:

  • 2 tbsp extra virgin olive oil
  • A good pinch of sea salt
  • 1 garlic clove, roughly chopped
  • 1/2 green chilli, deseeded and roughly chopped (more or less to taste)
  • 2 generous handfuls of basil leaves, roughly chopped

What To Do: 

  • In a pot, add potatoes, bay and thyme tied together, a glug of olive oil and a good pinch of salt and pepper. Cover with water. Bring to boil. Cook till tender.
  • Get a pan warm, add a little oil, the carrots, celery and onion. Season with salt and pepper. Cook till just tender. Add the courgettes, beans and wine. Cook a little longer.
  • Stir the veg mix in with the potatoes. Simmer.
  • Meanwhie, make the pistou: blend all the ingredients to a purée in a food processor or pound in a pestle and mortar till smooth.
  • Stir the pistou and your greens into the soup. Bubble up for a bit so the oil and broth form an emulsion. If it doesn’t happen first time, drop the heat and bubble up again. Remove the bay and thyme.
  • For a heartier soup, add torn bread to your bowl before adding the soup. Finish with a drizzle of olive oil.

Recipe from abelandcole.co.uk

For more vegetarian ideas why not have a peek at our best vegetarian recipes?

Please comment