La Soupe Au Pistou Recipe

Picture this: a cozy evening at home, the aroma of fresh basil and garlic filling the air as I whip up this hearty vegetable soup, topped with a luscious homemade pistou that’s like a hug in a bowl for my taste buds.

I enjoy crafting meals that are both substantial and redolent, and La Soupe Au Pistou is one of my go-to recipes. It’s filled with healthful vegetables like zucchini, carrots, and leeks, and it has an utterly delicious flavor profile.

The aromatic basil pistou, made with garlic and nearly liquefied Parmesan, adds such a euphoric finish to this soup that I dare not leave it out.

La Soupe Au Pistou Recipe Ingredients

• Olive Oil: Heart-healthy fat adds a mild, fruity flavor.
• Onions: Source of fiber and Vitamin C, adds sweetness.
• Garlic: Known for its antioxidant properties and savory flavor.
• Carrots: Rich in beta carotene, add sweetness and color.
• Zucchini: Low-calorie, hydrating, and adds a subtle flavor.
• Leek: Milder than onions, adds a delicate earthy taste.
• Cannellini Beans: High in protein and fiber, creamy texture.
• Basil: Aromatic herb, rich in antioxidants, provides fresh flavor.
• Parmesan Cheese: Adds umami and salty depth.

La Soupe Au Pistou Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 carrots, diced
• 2 zucchini, diced
• 1 leek, sliced
• 1 potato, diced
• 1 can (14 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Salt and black pepper to taste
• 1 cup fresh basil leaves
• 2 garlic cloves for the pistou
• 1/4 cup grated Parmesan cheese
• 1/3 cup olive oil for the pistou
• 1/4 teaspoon salt for the pistou

How to Make this La Soupe Au Pistou Recipe

1. In a big saucepan, warm 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté until they are clear and soft, around 5 minutes.

2. Add the minced garlic, cubed carrots, cubed zucchini, sliced leeks, and diced potatoes. Heat another 5-7 minutes, occasionally stirring, until the vegetables start to soften.

3. Put the can of diced tomatoes and the vegetable broth into the pot. Mix them together and bring to a boil. Then reduce heat and let simmer for about 15 minutes.

4. Blend in the cannellini beans and green beans. Keep simmering for another 10-15 minutes, until all the vegetables are soft.

5. Add salt and black pepper to taste for seasoning the soup.

6. As the soup simmers, get the pistou ready. In a food processor, combine fresh basil leaves, 2 more cloves of garlic, grated Parmesan cheese, 1/3 cup of olive oil, and 1/4 teaspoon of salt.

7. Combine the ingredients to form a smooth paste. Set aside the pistou.

8. After the soup is finished cooking, take it off the heat. Using a ladle, serve the soup into bowls.

9. Put a big dollop of pistou right on top in each bowl.

10. Relish the soup at a comfortable, warm temperature. This permits the pistou to meld and meld with the many delicate flavors of the soup.

La Soupe Au Pistou Recipe Equipment Needed

1. Saucepan
2. Cooking spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Vegetable peeler
9. Food processor
10. Ladle
11. Bowls

FAQ

• What is Pistou?A sauce from Provence known as pistou is prepared with fresh basil, garlic, and olive oil. It is like pesto, but it has no pine nuts.
• Do I have to use cannellini beans?Though cannellini beans are traditional, you may substitute them for other white beans, such as Great Northern or navy beans.
• Can I use chicken broth instead of vegetable broth?Chicken broth can be used, but be aware that its use will change the flavor and make the soup non-vegetarian.
• How can I make this recipe vegan?Just leave out the Parmesan in the pistou, or replace it with a vegan cheese alternative.
• What type of zucchini is best for this soup?Standard green zucchini is effective, but you can also achieve good results when you opt for yellow squash, which offers a slightly different taste.
• Can I prepare the pistou in advance?Absolutely, you can prepare the pistou up to a day beforehand. It can be housed in the refrigerator in a container guaranteed to be airtight. The next day, all you have to do is remove it from the container and, if you must, give it a stir before serving it atop the pasta.
• Should the vegetables be peeled?You do not have to peel the zucchini or potato; however, you need to wash them very well before dicing.

La Soupe Au Pistou Recipe Substitutions and Variations

For olive oil: Substitute with sunflower oil or avocado oil.
For cannellini beans: Substitute with great northern beans or navy beans.
Substitutes for potatoes: You can use sweet potatoes or rutabaga in place of standard potatoes.
To prepare vegetable broth: Employ chicken broth, water, and bouillon to create a flavorful base.
You can use Asiago or Pecorino Romano as substitutes for Parmesan cheese.

Pro Tips

1. Sauté for Enhanced Flavor Sauté the onions until they are golden brown to add a deeper flavor. This caramelization brings out sweetness and richness, enhancing the overall taste of the soup.

2. Layer Seasoning Season the vegetables with a pinch of salt while sautéing. This helps draw out moisture and enhances their natural flavors, allowing them to meld more effectively in the soup.

3. Herb Infusion For an additional layer of flavor, add a bay leaf or a sprig of thyme to the simmering broth. Remove before serving to enjoy a subtle herbal note that complements the vegetables.

4. Texture Variety For some texture contrast, reserve some of the sautéed vegetables before adding the broth. Add them back towards the end of cooking so they remain slightly crisp.

5. Pistou Customization Customize your pistou by adding a handful of nuts, like pine nuts or walnuts, for a nutty flavor and richer texture. Alternatively, you can incorporate a hint of lemon zest for a refreshing citrus note.