Lamb Main

Colin Fassnidge's soupe au pistou

Name: Colin Fassnidge's soupe au pistou
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 1 onion, finely chopped; 400g lamb mince; 1 tsp brown sugar; 3 garlic cloves, finely grated; 2 star anise; 1 tsp fennel seeds; 2 fresh bay leaves; 1/2 cup (125ml) white wine; 1L (4 cups) chicken stock; 1/2 bunch (375g) rainbow chard, stalks thinly sliced, leaves shredded; 1/2 bunch tarragon, leaves picked; 1 cup (120g) frozen peas; 6 zucchini flowers, stems chopped, petals torn; Juice of 1 lemon; Micro parsley, basil leaves & crusty bread, to serve; 2 basil stems, leaves picked; 1 bunch flat-leaf parsley, leaves picked; 1 cup (250ml) extra virgin olive oil

1 rating

15m

25m

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Mar 01, 2017

Colin Fassnidge and Anthony Puharich are in agreement on their love of lamb mince, but our butcher is left confused as to whether Colin is making a soup or a broth. It's understandable. Soupe au pistou originates from Provence, and embraces the best of summer vegies. This is meant to be a lighter dish. Not convinced? The herby pistou on top will totally change your mind.

2 tbs extra virgin olive oil
1 onion, finely chopped
400g lamb mince
1 tsp brown sugar
3 garlic cloves, finely grated
2 star anise
1 tsp fennel seeds
2 fresh bay leaves
1/2 cup (125ml) white wine
1L (4 cups) chicken stock
1/2 bunch (375g) rainbow chard, stalks thinly sliced, leaves shredded
1/2 bunch tarragon, leaves picked
1 cup (120g) frozen peas
6 zucchini flowers, stems chopped, petals torn
Juice of 1 lemon
Micro parsley, basil leaves & crusty bread, to serve

Herb oil

2 basil stems, leaves picked
1 bunch flat-leaf parsley, leaves picked
1/2 bunch tarragon, leaves picked
1 cup (250ml) extra virgin olive oil

Method

1.

For herb oil, place herbs and 2 tbs oil in a food processor and pulse for 30 seconds or until a coarse paste. Add remaining oil and whiz until combined. Set aside.
2.

To make the soup, heat oil in a saucepan over medium heat. Add onion, lamb and sugar, and cook, stirring, for 10-12 minutes or until lamb is browned and caramelised.
3.

Add garlic, star anise, fennel seeds and bay leaves, and cook, stirring, for 1-2 minutes or until fragrant. Increase heat to high, add wine and bring to a simmer. Simmer for 2-3 minutes or until reduced by half.
4.

Add stock, chard stalk, tarragon and 1.5L (6 cups) water. Bring to a simmer and cook for 2 minutes or until stalk is just tender. Add chard leaf, peas and zucchini stem. Return to a simmer and cook for 1-2 minutes or until peas are just tender.
5.

Stir through lemon juice and torn zucchini petals. Spoon into bowls, drizzle with herb oil and sprinkle with herbs. Serve with crusty bread.