Classic French

Pistou soup

Name: Pistou soup
Yield: 4
Cuisine: French
Ingredients: 30g basil leaves and stalks, washed; 20g garlic, puréed; 100ml extra virgin olive oil; 1 pinch sea salt; 2 pinches white pepper; 60g white onion, chopped into 1cm dice; 90g carrot, peeled and diced 1cm; 50g celery, peeled and diced 1cm; 90g fennel, chopped and diced 1cm; 60g extra virgin olive oil; 5g sea salt; 1 pinch freshly ground white pepper; 800ml water, boiling; 100g courgette, diced 1cm; 50g broad beans; 50g peas, fresh (optional); 8 cherry tomatoes, skin on, halved; 50g fresh pistou sauce (see recipe); 40g freshly grated parmesan; large handful croutons or toasted baguette finely sliced

A light, traditional summer vegetable soup

Prep —Cook —Serves 4

The French and Italians have always fought over who created this recipe. My Italian friends would argue that the name ‘pistou’ is very similar to the Italian word ‘pesto’, but then there’s also the French Provencal word ‘pistou’, meaning a paste made with garlic and basil, and that is the foundation of this delicious soup. I like to think that ‘pistou’ is probably derived from the old French word ‘pesto’, meaning ‘pestle’: to grind l’ail et le basilic! And let’s not forget that Lombardy was once, albeit briefly, a region of France. Allez Les Bleus!

Ingredients

For the pistou sauce

30gbasil leaves and stalks, washed
20ggarlic, puréed
100mlextra virgin olive oil
1 pinchsea salt
2 pincheswhite pepper

For the soup

60gwhite onion, chopped into 1cm dice
90gcarrot, peeled and diced 1cm
50gcelery, peeled and diced 1cm
90gfennel, chopped and diced 1cm
60gextra virgin olive oil
5gsea salt
1 pinchfreshly ground white pepper
800mlwater, boiling
100gcourgette, diced 1cm
50gbroad beans
50gpeas, fresh (optional)
8cherry tomatoes, skin on, halved

To finish

50gfresh pistou sauce (see recipe)
40gfreshly grated parmesan
large handfulcroutons or toasted baguette finely sliced

Method

1
Blanch the basil in plenty of boiling water for 3-5 seconds to cook and fixate the chlorophyll, and so keep its bright green colour. Stop the cooking by plunging it into iced water.
Drain, squeeze out any excess water and chop. In a liquidiser, using the pulse button, purée all the ingredients until smooth.
Taste and adjust the seasoning if necessary. Reserve in the fridge.
2
In a large pan on a medium heat, sweeten the white onion, carrots, celery and fennel in the olive oil for 3 minutes. Season with salt and pepper.
Add the hot water and boil rapidly for 5 minutes. Add the courgettes and broad beans and cook for a further 3 minutes, then the peas and tomatoes and cook for 1 minute only.
Lastly, mix in the pistou sauce and a generous handful of grated parmesan. Taste and correct the seasoning if necessary.
3
Divide the soup between four bowls.
Sprinkle some parmesan over each bowl.
Serve the croutons either on the soup or separately.

Chef's Tips

“
"You could substitute other summer vegetables such as swiss chard, artichokes, cabbage, lettuce, mange tout and French beans."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!