Soup Au Pistou
by Darinee Durai
@ 21 Jul 2017
Pistou Sauce
30g basil stalks and leaves
4 garlic cloves, peeled and crushed
100ml extra virgin olive oil
Sea salt and freshly ground white pepper,
to taste
Soup
4 tbsp extra virgin olive oil
½ white onion, peeled and diced
1 carrot, peeled and diced
½ celery stick, diced
½ fennel bulb, diced
800ml boiling water
1 courgette, diced
50g (each) broad beans and peas, podded
8 cherry tomatoes, skin on and halved
Grated Parmesan cheese, for sprinkling
Toasted baguettes or croutons, for serving
• For the pistou sauce: Blanch the basil in a pot of boiling water for about 5 seconds. Drain well and plunge into an ice water – bath to stop the cooking process. Drain again and squeeze out any excess water. Chop the blanched basil and place into a food processor. Add in the crushed garlic, and extra virgin olive oil. Season with a pinch of sea salt and freshly ground white pepper and pulse to a smooth purée. Adjust seasoning and keep chilled.
• For the soup: Heat extra virgin olive oil in a saucepan over a medium heat until hot. Add in the diced white onion, carrot, celery and fennel and sweat for about 3 minutes. Season with sea salt and a pinch of freshly ground white pepper. Pour in 800ml boiling water and boil rapidly for another 5 minutes. Add in the diced courgette and podded broad beans and peas and cook for another 3 minutes. Add in the halved cherry
tomatoes and cook for another 60 seconds. Add in 50g pistou sauce and sprinkle with grated Parmesan cheese. Adjust seasoning. Ladle the pistou soup into each warmed serving bowl and sprinkle with grated Parmesan cheese. Serve with toasted baguettes or croutons. Serves 4
