Soupe au pistou

Posted by adm On January - 21 - 2012

How to cook Soupe au pistou


  • 1 tbs olive oil
  • 20g unsalted butter
  • 1 scallion (pale part solitary), thinly sliced
  • 1 large spud, raw, dig 1cm cubes
  • 3 cups (750ml) chicken or vegetable strain
  • 400g can flageolet beans (see line) or cannellini beans, knackered, rinsed
  • 200g baby green beans, cut, delve 2cm lengths
  • 2 zucchinis, delve 1cm cubes
  • 500g baby broad beans (see line), podded (to give around 1 cup)
  • 1 cup (120g) frozen peas
  • Pistou

  • 2 garlic cloves
  • 1 cup basil leaves
  • 2 tbs toasted pine balmy
  • 2 tbs olive oil
  • 1/3 cup (25g) grated parmesan

How to:

  • For the pistou, place the ail, basil leaves and pine nuts in a mortar or processor and pound or process until you have a coarse spread. Stir in the olive oil and parmesan cheeseflower, then flavour. Keep the pistou, covered, in the fridge for capable 1 workweek (it may discolour slightly but the flavour won’t be conceited).

  • Heat the olive oil and butter in a large saucepan over medium warmth. Add the leek and cook for 5 minutes or until dull. Add the potato and strain, then bring to a simmer and cook for 10minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tenderise. Stir in 1 tbs of pistou, then serve in bowls with the remaining pistou on the face.

  • Flageolet beans are from selected delis and gourmet shops.

    Broad beans are from selected greengrocers in flavor.

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