Soupe au pistou: Difference between revisions

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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

1. Put the water, vegetables and seasoning into a saucepan and bring to the boil.
2. When the vegetables are almost cooked, st the pasta and cook over a low heat.
3. In the meantime, blend the garlic, basil, oil and 2 tablespoons of the cooking stock.
4. When the pasta is cooked, mix in the blended ingredients.
5. 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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