Soupe au pistou

Soupe au pistou


Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France.

The ingredient of Soupe au pistou

  1. 1 tablespoon olive oil
  2. 20g unsalted butter
  3. 1 leek (pale part only), thinly sliced
  4. 1 large potato, peeled, cut into 1cm cubes
  5. 3 cups (750ml) Massel chicken style liquid stock or vegetable liquid stock
  6. 400g can flageolet beans (see note) or cannellini beans, drained, rinsed
  7. 200g baby green beans, trimmed, cut into 2cm lengths
  8. 2 zucchinis, cut into 1cm cubes
  9. 500g baby broad beans (see note), podded (to give about 1 cup)
  10. 1 cup (120g) frozen peas
  11. 2 garlic cloves
  12. 1 cup basil leaves
  13. 2 tablespoons toasted pine nuts
  14. 2 tablespoons olive oil
  15. 1/3 cup (25g) grated parmesan

The instruction how to make Soupe au pistou

  1. For the pistou, place the garlic, basil leaves and pine nuts in a mortar or processor and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered, in the fridge for up to 1 week (it may discolour slightly but the flavour wont be affected).
  2. Heat the olive oil and butter in a large saucepan over medium heat. Add the leek and cook for 5 minutes or until softened. Add the potato and stock, 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 tender. Stir in 1 tablespoon of pistou, then serve in bowls with the remaining pistou on the side.

Nutritions of Soupe au pistou

fatContent: 402.715 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 15 grams protein
sodiumContent: 18 milligrams cholesterol


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