📷 , CC BY-SA 2.5) · Soupe au Pistou photo by Jdclevenger at English Wikipedia (original text: photo by Jason Clevenger · via Wikimedia Commons

Soupe · France · Marseille

Soupe au Pistou 🌿

Name: Soupe au Pistou
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Provençal
Ingredients: 250 g dried cranberry or flageolet beans, soaked (or 2 tins, added late); 2 carrots, 2 courgettes, 250 g green beans, 1 turnip — in small cuts; 3 ripe tomatoes; peeled and chopped; 1 onion; 2 potatoes; 150 g vermicelli or broken pasta; 1.8 L vegetable stock, bouquet garni, 3 tbsp olive oil, salt, pepper; pistou: 2 large handfuls basil, 2 garlic cloves, coarse salt, 80 ml good olive oil

Marseille's summer vegetable pot, and bouillabaisse's little sibling from the inland gardens: white beans, carrots, courgettes, green beans, tomatoes and vermicelli all surrendered to a broth, then finished at the table with a mortar-pounded paste of basil, garlic and olive oil stirred in raw — the pistou that gives the soup its name. No cheese, no cream, no cooking the basil: the green is the whole point.

Provence Provençal ⏱ 90 min Facile

Méthode

1

Start the beans in the stock with the onion, turnip, carrots and bouquet garni; simmer 40 minutes (tinned beans skip straight to step 3).
2

Add potatoes and the remaining vegetables in order of hardness — courgettes and green beans last, ten minutes each — then the vermicelli for its own cooking time.
3

Meanwhile pound the pistou the old way: garlic with coarse salt to a paste, basil leaf by leaf in the mortar, then work in the olive oil till it's vivid green and loose. Never heat it.
4

Kill the soup's boil, spoon the pistou into the pot off the heat — or better, a dollop into each bowl so the fragrance stays raw.
5

Serve with a drizzle of oil and pepper. What's left is famously better the next day, warmed gently with another spoon of fresh pistou on top.

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Soupe au Pistou 🌿

Méthode

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