Quick Entrees French

Soupe au pistou

Name: Soupe au pistou
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: /french
Ingredients: 1 tablespoon olive oil; 20g unsalted butter; 1 leek (pale part only), thinly sliced; 1 large potato, peeled, cut into 1cm cubes; 3 cups (750ml) chicken or vegetable stock; 400g can flageolet beans or cannellini beans, drained, rinsed; 200g baby green beans, trimmed, cut into 2cm lengths; 2 zucchinis, cut into 1cm cubes; 500g baby broad beans, podded (to give about 1 cup); 1 cup (120g) frozen peas; 2 garlic cloves; 1 cup basil leaves; 2 tablespoons toasted pine nuts; 2 tablespoons olive oil; 1/3 cup (25g) grated parmesan

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Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France.

1 tablespoon olive oil
20g unsalted butter
1 leek (pale part only), thinly sliced
1 large potato, peeled, cut into 1cm cubes
3 cups (750ml) chicken or vegetable stock
400g can flageolet beans or cannellini beans, drained, rinsed
200g baby green beans, trimmed, cut into 2cm lengths
2 zucchinis, cut into 1cm cubes
500g baby broad beans, podded (to give about 1 cup)
1 cup (120g) frozen peas

Pistou

2 garlic cloves
1 cup basil leaves
2 tablespoons toasted pine nuts
2 tablespoons olive oil
1/3 cup (25g) grated parmesan

Method

1.

For the pistou, place the garlic, basil leaves and pine nuts in a mortar or processor and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou covered in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected).
2.

Heat the olive oil and butter in a large saucepan over medium heat. Add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10 minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 tablespoon of pistou, then serve in bowls with the remaining pistou on the side.