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.

Recipe «Soupe au pistou» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 20g unsalted butter, 1 leek , thinly sliced, 1 large potato, peeled, cut into 1cm cubes, 3 cups chicken or vegetable stock , 400g can flageolet beans or cannellini beans, drained, rinsed, 200g baby green beans, trimmed, cut into 2cm lengths, 2 zucchinis, cut into 1cm cubes , 500g baby broad beans , podded, 1 cup frozen peas, 2 garlic cloves, 1 cup basil leaves, 2 tbsp toasted pine nuts, 2 tbsp olive oil, 1/3 cup grated parmesan.

Ingredients:

• 1 tbsp olive oil 
• 20g unsalted butter 
• 1 leek , thinly sliced 
• 1 large potato, peeled, cut into 1cm cubes 
• 3 cups chicken or vegetable stock 
• 400g can flageolet beans or cannellini beans, drained, rinsed 
• 200g baby green beans, trimmed, cut into 2cm lengths 
• 2 zucchinis, cut into 1cm cubes 
• 500g baby broad beans , podded 
• 1 cup frozen peas 
• 2 garlic cloves 
• 1 cup basil leaves 
• 2 tbsp toasted pine nuts 
• 2 tbsp olive oil 
• 1/3 cup grated parmesan 

Instructions

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 won't 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.