Recipe Tip: French Classic: Soupe au Pistou - Falstaff
Top Recipe for 5 Persons by Severin Corti. All ingredients and tips for getting it right. For this dish to live up to its legendary deliciousness, the vegetables must be super fresh.
Ingredients
- 200 gleek, cleaned, outer skin removed and cut into fine strips
- 100 gcelery, top and bottom removed, cut into fine strips
- 2 tablespoonolive oil
- 200 gpotatoes, peeled, finely diced
- 150 gaugergine, peeled, finely diced
- 200 gcourgette, finely diced
- salt
- pepper
- 250 gbroccoli cut into small florets
- 150 gspinach or young chard, washed and chopped
- 150 gFrench beans, cut into 2 cm pieces, runner beans also suitable
- 400 gwhite beans (1 tin Borlotti or Cannelini beans)
- 100 mlolive oil
- 1 bunch(es)basil
- 2 clove(s)fresh garlic, peeled
- 2 tablespoonfreshly grated parmesan or pecorino cheese
Instructions
Step 1
Put the leek and celery in a large pan of salted boiling water, bring to the boil and cook for 5 minutes.Step 2
Add the aubergine, courgettes and potatoes, stir, season if necessary. Bring back to the boil.Step 3
After 10 minutes, stir in the broccoli and spinach, simmer gently for another 10 minutes, then add the runner beans and white beans.Step 4
Simmer again for 20 minutes until everything is cooked and has taken on a dull green-grey colour - that's how it should be!Step 5
For the Pistou, blend all the ingredients (garlic, basil and parmesan) to a rough texture in a blender. Add the oil to make a paste. Serve the soup with a spoon of Pistou in each bowl. The soup tastes best enjoyed lukewarm.