Soupe au pistou
Ingredients:
- 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.