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Recipes
pistou soup

Pistou soup recipe

A light, traditional summer vegetable soup

Serves4
Preparation10 Mins
Cooking Time10 Mins

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 Required

For the pistou sauce

30g
basil leaves and stalks, washed
20g
garlic, puréed
100ml
extra virgin olive oil
1 pinch
sea salt
2 pinches
white pepper

For the soup

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
broad beans
50g
peas, fresh (optional)
8
cherry tomatoes, skin on, halved

To finish

50g
fresh pistou sauce (see recipe)
40g
freshly grated parmesan
large handful
croutons or toasted baguette finely sliced

Cooking Method

Chef tips

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

Voila!

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THIS RECIPE IS ADAPTED FROM THE BOOK KITCHEN SECRETS

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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