La soupe au pistou

Method

1. Heat the olive oil in a large, heavy-based saucepan. Add in the leek, celery, onion and garlic and fry gently, stirring frequently, until tender, about 10 minutes.

2. Add in the seasonal vegetables and Provencal bouquet garni and fry gently, stirring now and then, for 5 minutes.

3. Add the water, season with salt and freshly ground pepper, bring to the boil and simmer for about 15 minutes. Discard the bouquet garni before serving.

4. Meanwhile, make the pistou. Pound the garlic and salt in a mortar until smooth. Add in the basil leaves, Parmesan cheese and olive oil and work to a smooth paste. Alternatively, blend the garlic, salt, basil, Parmesan and olive oil in a spice grinder or blender into a paste.

5. Ladle the vegetable soup into six bowls and garnish each serving with a generous spoonful of pistou.

Comments                        add a comment

Be the first to add a comment...

Ingredients

Ingredients

4 tbsp Olive oil
1 leek, white only, finely sliced
4 celery sticks, diced
1 onion, finely sliced
2 garlic clove, finely chopped
1000g selection of seasonal vegetables, diced or sliced
400g canned haricot beans, drained and rinsed
Provençal bouquet garni (thyme and rosemary sprigs, a bay leaf and orange peel tied with cotton string)
1000ml water
salt and fresh ground black pepper

For the pistou

2 garlic clove, degermed and chopped
coarse sea salt
20 basil leaves
4 tbsp finely grated Parmesan
8 tbsp Olive oil

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs