French Classic: Soupe au Pistou

French Classic: Soupe au Pistou

©Stine Christiansen

French Classic: Soupe au Pistou

French Classic: Soupe au Pistou

©Stine Christiansen

For the soup:

Ingredients (Serves 5)

200
g
leek, cleaned, outer skin removed and cut into fine strips
100
g
celery, top and bottom removed, cut into fine strips
2
tablespoon
olive oil
200
g
potatoes, peeled, finely diced
150
g
augergine, peeled, finely diced
200
g
courgette, finely diced
salt
pepper
250
g
broccoli cut into small florets
150
g
spinach or young chard, washed and chopped
150
g
French beans, cut into 2 cm pieces, runner beans also suitable
400
g
white beans (1 tin Borlotti or Cannelini beans)

For the pistou:

Ingredients (Serves 5)

100
ml
olive oil
1
bunch
basil
2
clove
fresh garlic, peeled
2
tablespoon
freshly grated parmesan or pecorino cheese
  • Put the leek and celery in a large pan of salted boiling water, bring to the boil and cook for 5 minutes.
  • Add the aubergine, courgettes and potatoes, stir, season if necessary. Bring back to the boil.
  • After 10 minutes, stir in the broccoli and spinach, simmer gently for another 10 minutes, then add the runner beans and white beans.
  • Simmer again for 20 minutes until everything is cooked and has taken on a dull green-grey colour - that's how it should be!
  • For the Pistou, blend all the ingredients (garlic, basil and parmesan) to a rough texture in a blender. Add the oil to make a paste.
    Serve the soup with a spoon of Pistou in each bowl. The soup tastes best enjoyed lukewarm.