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Hello and welcome. I'm Viviane, with
foodandstyle.com.
Soupe au Pistou is the Provencal version of
minestrone. It's a hearty vegetable soup
filled with summer vegetables, and topped with a pistou, which is
a basil sauce similar to pesto, but that doesn't have any cheese or nut in it.
The soup is finished with grated cheese,
which melts all over the top. As you can imagine,
it is utterly delicious, richly flavored,
and satisfying. A big bowl of this soup
definitely makes a meal. The best time of the year to make this soup
is at the end of summer and the beginning of fall, when summer vegetables are still abundant, but the
nights have cooled off. Let's make a batch!
I love to use fresh
shelling beans to make the soup, and these are cranberry beans from my garden.
If you open them up, you see the most wonderful creamy
beans inside the pods, that are going to bring such a wonderful texture to this soup.
Make sure you have all your ingredients prepped
before you start making your soup. Also,
you see
make sure you cut everything in small pieces.
It will make the soup much more palatable. The onions are ready; you see they have
a lovely golden color. So now we add the garlic. And saute the garlic for
about thirty seconds only.
Now add the beans,
the potatoes, the carrots, the pureed tomato,
the stock,
the water,
this salt, loads of black pepper.
Stir that well
and then
add the bouquet garni. Once the soup has come to a full boil,
give it another good stir
then cover the pot and simmer for 20 minutes.
Our 20 minutes are up, so
now add the green beans, the zucchini,
and the orzo. Now stir that well.
The reason for adding these at the end is because those vegetables
and the orzo will cook very quickly and we want to
preserve a little bit of texture in our soup. Bring the soup back to a boil
and as soon as the soup is boiling, cover it
again and simmer it for another
eight minutes. Once you ladle the soup in
your bowl, put a dollop of the pistou right in the center.
Be generous with this, because this is the little
ingredient that is going to make your soup absolutely divine
Sprinkle with a little Parmesan,
and then with a little Gruyere or Comte. You can get this recipe at
foodandstyleclub.com. The club is my new online
interactive cookbook, and you can try it free for 30 days with
absolutely no obligations. You'll get this recipe,
and many other club-exclusive recipes with
video clips and all kinds of wonderful features.
I hope to see you there. Thank you for watching.
See you next time!
foodandstyle.com