03 December 2020

Pitsou Soup

The French and Italians fight over who is responsible for this recipe: the name ‘pistou’ is very similar to the Italian word ‘pesto’ but the French Provencal word ‘pistou’ means a paste made with garlic and basil. The latter serves as the foundation of this delicious soup, while a sprinkling of pine nuts and Pecorino – plus a drizzle with olive oil – round the dish off perfectly.

Save To My Favourites

Serves

Serves 2 - 4

Difficulty

Easy

Total Time

50 Minutes

Ingredients

For the soup's base:

50ml of olive oil

1/2 tsp of salt

1 white onion, diced

2 sticks of celery, diced

800g of vegetable stock

100g of pasta, gnocchetti

1 courgette, diced

200g of cherry tomatoes, cut in half

1 large handful of kale

200g of frozen peas

1 tin of borlotti beans

for the pistou

200g of basil

200g of spinach

3 cloves of garlic

100ml of olive oil

100g of pecorino

25g of pine nuts, toasted

Method

Step 1

Blanch the basil and spinach in a large pan of boiling water, refresh under cold running water.

Step 2

Blend in a jug with the garlic, Pecorino and pine nuts. Slowly drizzle in the olive oil to make an emulsion. Keep to one side.

Step 3

Heat the olive oil in a heavy based saucepan and sweat the onion with the salt until translucent. Do not colour. Add the celery and continue to sweat for
5 more minutes.

Step 4

Add the vegetable stock and bring to the boil. Add the pasta and cook for 5 more minutes, then add the courgette, kale, peas and borlotti beans.

Step 5

Cook for 2 more minutes then add the tomatoes and Pistou. Mix well.

Step 6

Serve in bowls topped with the pine nuts and Pecorino. Drizzle with olive oil to finish.

Recipe courtesy of Luke Selby. Visit Selbys.co

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.