Soup au Pistou
Course - Soup
Region - Provence
Description
Provencale vegetable and pasta soup. 'Pistou' in Provence is Basil. This soup is rich in flavour perfumed with basil and very filling. Think of a light main course to follow!!!
Ingredients
For 6 persons
Pre-prepared:- No
Preparation time 20 minutes
Cooking time 1 hour and 30 mins
300 gm Haricot vert
500 gm red and white haricot beans soaked overnight. If you use tinned beans add to the mixture after it has cooked for 30 minutes.
600 gm Courgette (3)
1 Leek
1 large tomato
300 gm carrots
300 gm potatoes (3
100 gm pasta
Grated cheese for garnish.
Preparation
Wash and trim the haricot vert.
Wash, peel and dice the carrots, potatoes and courgettes.
Wash and slice the leek.
Blanch peel deseed and chop the tomato.
Bring 2 litres of salted water to the boil.
Add the vegetables to the pan the slowest to cook first and then simmer for 1 hour.
Prepare the Pistou.Pistou
Crush the 3 garlic cloves and add to 15 cl of olive oil.
Chop the basil and add to the oil/garlic mixture.
Add a little parmesan cheese, grated or flaked.
Put to one side.
Once the ingredients of the soup are cooked add the 100 gm of pasta and cook for a further 15 minutes.
Take the pan off the heat add the 'Pistou' stir well and then serve with grated cheese.
Other Provence RecipesOther Soup Recipes
|