Pistou soup from Provence

PROVENÇAL PISTOU SOUP

Portions :4 - Preparation : 5 minutes - Cooking : 20 minutes

Ingredients

• 1 onion, chopped
• 250 ml (1 cup) zucchini, cubed
• 250 ml (1 cup) celery, cubed
• 250 ml (1 cup) fennel, cubed
• 250 ml (1 cup) tomatoes, cubed
• 250 ml (1 cup) green beans, cut into chunks
• 250 ml (1 cup) potato, cubed
• 2 garlic cloves, chopped
• 90 ml (6 tablespoons) olive oil
• 2 l (8 cups) vegetable stock
• 5 ml (1 tsp.) herbes de Provence blend
• 1 bay leaf
• 250 ml (1 cup) white wine
• Salt and pepper to taste

Pistou

• 250 ml (1 cup) basil leaves
• 2 garlic cloves, chopped
• 125 ml (½ cup) grated Parmesan cheese
• 125 ml (½ cup) olive oil
• 60 ml (4 tbsp.) white wine vinegar
• Salt and pepper to taste

Preparation

1. In a saucepan, sauté onion, cubed zucchini, celery, fennel, tomatoes, beans, potato and garlic in olive oil.
2. Add the stock, herbes de Provence, bay leaf and white wine. If the vegetables are not covered with liquid, add water. Bring to a simmer and cook for 20 minutes over medium heat. Check seasoning.
3. Meanwhile, in the bowl of a small food processor or using a hand blender, blend basil, garlic, Parmesan, olive oil, vinegar, salt and pepper to a paste. Check the seasoning.
4. Serve the soup with the prepared pistou and slices of farmhouse bread.