Homemade traditional French Pistou Soup Recipe

Soupe au Pistou

This soup brings the taste of Provence to your homel!

Ingredients:-

60g Onions – chopped
90g Carrots – chopped
90g Celery – chopped
60ml Extra Virgin Olive Oil
800ml Vegetable Stock
100g Courgettes – chopped
50g Broad Beans
50g Fresh or frozen peas
8 Cherry Tomatoes – halved
Sauce au Pistou (see below for ingredients and method)

40g grated parmesan to finish

For the pistou sauce:

Ingredients:-

Basil x 30g
Garlic Cloves x 20g (approx 4 x cloves)
100 ml extra virgin olive oil
Salt & Black Pepper

Blanche the basil leaves in boiling water for 10 seconds. Remove from boiling water and place immediately into an ice bath.
Into a blender goes the basil (drained), peeled garlic cloves, olive oil and seasoning..

Blend until smooth.

Make your sauce au pistou and then for the soup:

Heat the olive oil in a large pan, high heat and sweat the onions, carrots and celery for 3 minutes. Then add your veg stock and boil for 5 minutes.
Then add the courgettes and broad beans and simmer (not boil this time) for another 3 minutes.
Add the peas and tomatoes and cook for a further minute.
Add your sauce au pesto and then check for seasoning and add if required, although stock can be salty so may not be needed.

Serve in a bowl and add some grated parmesan and some good bread to accompany it.

Voila! Bon appétit!

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