Pistou Soup
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
39
Spice
57
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
5 tbsps
Sunflower Oil1 stalk
Lemongrass (roughly chopped)3 tbsps
Olive Oil4 tbsps
Tomato Puree2 sprigs
Thyme (fresh)8.5 cups
Water (boiling)1 tbsp
Salt1 pinch
SugarDirections:
1
For the pistou: Combine the oil, basil, lemongrass and chile in a mortar and pestle or food processor and crush together
2
For the soup: Heat the olive oil in a large pot
3
Add the garlic and onions and cook gently, stirring occasionally, until soft and translucent
4
Add the tomato puree, bay leaves, carrots, courgettes and thyme and cook until the vegetables are al dente (tender but still a little crunchy), 15 to 20 minutes
5
Add the boiling water and green beans and return to a boil, and then add the pasta
6
Cook until the pasta is al dente, 10 minutes
7
Stir in the peas and white beans
8
Remove the sprig of thyme and the bay leaves, and then add the salt and sugar and black pepper to taste
9
Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup