Recipe Tip: French Classic: Soupe au Pistou - Falstaff

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.



    1. Step 1

      Put the leek and celery in a large pan of salted boiling water, bring to the boil and cook for 5 minutes.
    2. Step 2

      Add the aubergine, courgettes and potatoes, stir, season if necessary. Bring back to the boil.
    3. 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.
    4. 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!
    5. 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.