Recipe: Vegetable Soup with Basil Sauce

Name: Soupe au pistou
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 portions
Ingredients: pour la soupe :200 g de carottes; 1 blanc de poireau; 3 grosses tomates bien mures; 2 courgettes moyennes; 2 oignons; 200 g de haricots frais écossés; 200 g de gros vermicelles; 5 gousses d'ail (dégermées écrasées et hachées); huile d'olivessel poivre du moulin; pour le pistou :12 feuilles de basilic frais; 3gousses d'ail dégermées; 100 g de parmesan râpé; 1 dl d'huile d'olives

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (26 reviews) Starters

Prep 20 min

Cook 45 min

Total 1h05

Servings 8 serv.

Ingredients for 8 servings

for the soup:

200 g carrots
1 leek white
3 large ripe tomatoes
2 medium zucchini
2 onions
200 g fresh shelled beans
200 g thick pasta
5 cloves garlic (germ removed, crushed and chopped)

olive oil

salt pepper from the mill

for the pistou:

12 fresh basil leaves
3 cloves garlic germ removed
100 g grated parmesan
1 dl olive oil

Step-by-step directions

1 Score the bottom of your tomatoes in a cross shape. Plunge them for 20 seconds in boiling water, then in ice water to easily remove the skin.
Cut them into quarters, remove the seeds and cut them into large cubes.

2 Cut all your vegetables into mirepoix (small dice).

3 In a large pot heat a little olive oil then for 3 minutes sweat the onions, leeks and garlic. Let them sweat a little then add the tomatoes and the rest of your vegetables.

4 Cover with 4.5 l of cold water and bring to a boil. Season and let simmer for 30 minutes.
To make your pistou take a salad bowl or a mortar, place your garlic cloves and put 12 fresh basil leaves pound it with 100 g grated parmesan then add 1 dl of olive oil and mix well.
The key to the success of this wonderful soup: add this pistou just at the moment of serving... a real treat

Basilic Parmesan Soupes Soupes classiques Soupes de légumes Vermicelles