soupe au pistou

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Cooking receipe to make soupe au pistou under category General Recipes. You may find some video clips related to this receipe below.

soupe au pistou

mediterranean

85g haricot beans soaked overnight

2 tbpsns olive oil

1 medium onion peeled and thinly sliced

2 leeks finely chopped

450g tomatoes peeled and chopped

2 small potatoes diced

280g courgettes diced

2 small carrots diced

150g green beans each cut into 3 lengths

1.3L hot water

large handful flat leaved parsley chopped

small bunch chervil chopped

50g spaghettini broken into short pieces

salt and freshly ground black pepper

115g freshly grated parmesan to serve

for the pistou

115 basil leaves

2 large garlic cloves peeled and chopped

4 tbspns olive oil

50g parmesan cheese freshly grated

2 tbspns freshly grated pecorino sardo or romano cheese

Rinse the haricot beans cover with water and boil for about 30 minutes until soft.

Strain and discard the liquid.

Heat the oil in a large saucepan add the onion and saute until glistening.

Add the leeks and 12 minutes later add the remaining vegetables including the boiled beans. Turn the vegetables with a spatula for 34 minutes to coat them in the oil.

Add the hot water with the herbs and seasoning to taste.

Cover and simmer for 40 minutes.

While the soup is simmering make the pistou: place all the ingredients apart from cheeses in a food processor and give it a quick burst.

Stop and scrape everything down then do it again.

If the mixture appears too dry add 1 tablespoon of water.

When it has a creamy appearance add the cheeses and give it one more rapid burst.

Just before using it dilute it a little by adding 2 tablespoonfuls of warm water.

About 20 minutes before the soup is to be served bring it back to the boil.

Add the pasta and simmer for 810 minutes.

Remove the soup from the heat mix in 34 tablespoons of pistou and serve.

Offer the remaining pistou and the Parmesan in bowls.

This is not unlike italian minestrone but it becomes intoxicating with the addition of the fragrant pistou. Its ingredients vary according to seasonal availability so one can loosely improvise. A few years ago for instance I had a delicious version in Nice in the early summer where everything used in the soup was green fresh broad beans peas green beans and courgettes.

Pistou is like Pesto (qv) without the pine nuts. It is mixed into the soup just before it is served

and I offer an extra bowl of it along with a bowl of grated Parmesan cheese on the table.

Serves 6

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