Soupe au pistou: Difference between revisions
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|title=Soupe au pistou a cheese recipe | |||
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|keywords=#pasta #vegetables #soupeaupistou #garlic #soup #parmesan #grated #boil #onion #basilleaves #oliveoil | |||
|hashtagrev=032020 | |||
|description=Although very popular in Provence, this soup originates from Genoa in Italy | |||
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|TotalCalories = 2196 | |||
|PortionCalories = 366 | |||
|DatePublished=27th February 2013 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = 6 | |Servings = 6 | ||
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Although very popular in Provence, this [[Soup|soup]] originates from Genoa in [[Italy]]. | Although very popular in Provence, this [[Soup|soup]] originates from Genoa in [[Italy]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 2 tablespoons [[Olive oil|olive oil]] | | 2 tablespoons [[Olive oil|olive oil]] | ||
| 4 tablespoons [[Parmesan]], [[Grated|grated]] | | 4 tablespoons [[Parmesan]], [[Grated|grated]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Variations=== | ===Variations=== | ||
Before adding the water and the [[Vegetables|vegetables]], you could add a medium [[Onion|onion]] and [[Leek|leek]] in a tablespoon of [[Butter|butter]]. | Before adding the water and the [[Vegetables|vegetables]], you could add a medium [[Onion|onion]] and [[Leek|leek]] in a tablespoon of [[Butter|butter]]. | ||
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[[Category:Recipes|Pistou]] | [[Category:Recipes|Pistou]] | ||
[[Category:French recipes|Pistou]] | [[Category:French recipes|Pistou]] | ||
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[[Category:Vegetable recipes|Pistou]] | [[Category:Vegetable recipes|Pistou]] | ||
[[Category:Boiled or simmered|Pistou]] | [[Category:Boiled or simmered|Pistou]] | ||
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Revision as of 15:01, 30 March 2014
Soupe au pistou | |
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Servings: | 6 |
Calories per serving: | 366 |
Ready in: | 40 minutes |
Prep. time: | 10 minutes |
Cook time: | 30 minutes |
Difficulty: | ![]() |
Recipe author: | Chef |
First published: | 27th February 2013 |
Although very popular in Provence, this soup originates from Genoa in Italy.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 litres boiling vegetable stock
- 250g French beans, diced
- 3 potatoes cut into small pieces
- 2 tomatoes, deseeded, peeled and crushed
- Seasoning
- 100g small pasta shapes
- Garlic, to taste, peeled
- Several basil leaves
- 2 tablespoons olive oil
- 4 tablespoons Parmesan, grated
Method
- Put the water, vegetables and seasoning into a saucepan and bring to the boil.
- When the vegetables are almost cooked, st the pasta and cook over a low heat.
- In the meantime, blend the garlic, basil, oil and 2 tablespoons of the cooking stock.
- When the pasta is cooked, mix in the blended ingredients.
- Pour into a soup tureen and sprinkle with the Parmesan.
Serving suggestions
Serve with good bread
Recipe source
- Adapted from a recipe in Larousse Gastronomique (1961)
Variations
Before adding the water and the vegetables, you could add a medium onion and leek in a tablespoon of butter.
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#pasta #vegetables #soupeaupistou #garlic #soup #parmesan #grated #boil #onion #basilleaves #oliveoil