Soupe au Pistou

Name: Soupe au Pistou
Yield: Serves 4–6
Cuisine: France
Ingredients: 200 g onions; About 100 good-quality extra-virgin olive oil, plus more for serving; 50 g freshly grated Parmesan cheese, plus more for serving; 1 bunch of basil; 3 garlic cloves; 200 g squash or pumpkin; 200 g carrots; 100 g leeks; 200 g courgettes; Bouquet garni; 250 ml good-quality extra-virgin olive oil; 200 g potatoes; 100 g fresh peas or broad beans, blanched; Salt and freshly ground black pepper; 100 g cooked short-cut macaroni or ditali; 100 g cooked Fresh white beans (Coco de Paimpol, or other); 4 tomatoes, skinned, deseeded and chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

On my first visit to Provence, a friend’s grandmother introduced me to this lovely fresh soup, full of the flavours of the surrounding countryside. As with anything so supremely simple, the freshness of the ingredients is all-important – as is the quality of the oil used. Pistou is a popular Provençal condiment much the same as Genovese pesto.

Ingredients

Europe
France
Mediterranean
Vegetarian
Soup

Ingredients

Method