pistou soup

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starter | serves 4
1 Heat the oil in large saucepan over a medium heat and sauté the onion, leeks and garlic for 5 minutes. Add all the other ingredients except the pasta, cover with water, season well and simmer till the vegetables are tender. Add the pasta and simmer till cooked, adding water if the soup is too thick.
2 For the pistou sauce, combine the garlic, basil and sea salt in a mortar and pound with pestle until puréed, add the parmesan and olive oil to make a paste. Serve the soup with a dollop of pistou.

Recipe by Andy Harris, Photography by Sam Stowell

• from Jamie Magazine Recipe Yearbook

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ingredients

• 4 tbsp olive oil
• 1 onion, chopped
• 3 leeks, sliced
• 3 garlic cloves, finely chopped
• 3 potatoes, chopped
• 3 carrots, chopped
• 2 fresh bay leaves
• 1 celery stick, chopped
• 1 tbsp chopped parsley
• 3 courgettes, chopped
• 250g baby green beans
• 1 x 400g can cannellini beans, drained
• 1 x 400g can borlotti beans, drained
• 1 x 400g can chopped tomatoes
• 70g small macaroni

pistou sauce
• 5 garlic cloves
• Small handful fresh basil leaves
• 60g grated parmesan
• 3 tbsp olive oil

user comments

2 comments

1. Cam Mon 16 Nov 2009 @ 20:35 Firstly this will serve four families not just four adults!! We don't even possess a pot big enough to acommodate all these ingredients. Perhaps a cauldron would be more suitable? Secondly it's just not very tasty. Reminds me of something that would have been eaten in Medieval times (when cauldrons were more readily available). Followed the very brief instructions to the letter and were left with what was essentially a mass of boiled vegetables. Take this recipe down before someone else makes the same mistake that we did.

2. anne Mon 09 Nov 2009 @ 20:20 where does this recipe come from?