Classic Soupe Au Pistou
- π₯ 1 cup white beans (canned)
- π« 2 oz olive oil
- π§ 2 garlic cloves
- π§ 1 medium onion
- π 1 lb fresh ripe tomatoes
- π§ 2 leeks
- πΏ 2 small zucchini
- πΌ 2 small yellow squash
- πΏ 1 fennel bulb
- π² 4 cups light chicken stock
- πΏ 1 bouquet garni
- π 3 oz elbow macaroni
- π± 1 bunch fresh basil leaves
- π§ 6 garlic cloves
- π« 1/2 cup extra-virgin olive oil
- π§ 4 oz grated Parmesan cheese
- π§ Salt and pepper to taste
Classic Soupe Au Pistou is a French vegetable-based soup ideal for the fall season, inspired by Anthony Bourdain's Les Halles Cookbook. This warming dish combines an array of fresh vegetables simmered in a light chicken stock, enhanced by a flavorful basil and garlic pistou. The soup is hearty and nourishing, offering comfort with every spoonful.
Welcome to a vibrant bowl of Classic Soupe Au Pistou, a French vegetable-based soup that is not only nourishing but also marvelous for the fall season. Adapted from Anthony Bourdain's Les Halles Cookbook, this soup combines wholesome vegetables with a fragrant basil and garlic pistou for a hearty meal that will warm both your body and soul.
Ingredients
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π₯ 1 cup / 225 g white beans (canned for convenience)
π« 2 oz / 28 ml olive oil
π§ 2 garlic cloves, thinly sliced
π§ 1 medium onion, diced smal
π 1 lb / 450 g fresh ripe tomatoes, seeded and chopped
π§ 2 leeks, thoroughly washed and cut into ΒΌ-inch slices
πΏ 2 small zucchini, diced small, seeds removed
πΌ 2 small yellow squash, diced small
πΏ 1 fennel bulb, diced small
π² 4 cups / 900 ml light chicken stock
πΏ 1 bouquet garni (thyme, parsley, bay leaf)
π 3 oz / 75 g elbow macaroni
π± 1 bunch fresh basil leaves, washed and dried
π§ 6 garlic cloves
π« 1/2 cup extra-virgin olive oil
π§ 4 oz / 112 g grated Parmesan cheese
π§ Salt and pepper to taste
Equipment:
πͺ Large, heavy-bottomed pot
π₯ Wooden spoon
π₯ Ladle
π οΈ Mortar and pestle (or a food processor if preferred)
## Instructions:
1. Preparation:
- Put on some music and prepare your ingredients: dice, slice, and organize them neatly.
- Drain and rinse the canned beans, set aside.
2. Cooking the Soup:
- In a large heavy-bottomed pot, heat the olive oil over medium heat.
- Add the sliced garlic and diced onion. SautΓ© on low heat until the onion becomes translucent.
- Introduce the rest of the vegetables (tomatoes, leeks, zucchini, squash, fennel) to the pot and sweat them over low heat until they begin to soften.
- Add the chicken stock and bouquet garni. Bring to a rapid boil, then lower to a gentle simmer.
- Stir in the elbow macaroni and cook until nearly al dente.
3. Pistou Preparation:
- Crush the basil leaves and garlic in a mortar and pestle until a paste forms. Alternatively, use a food processor.
- Gradually add the olive oil while mixing with a fork.
- Fold in the grated Parmesan cheese and season with salt and pepper.
4. Final Steps:
- After about 30 minutes, when the soup is nearly done and the macaroni is cooked but firm, add the cooked beans to the pot.
- Incorporate the pistou into the soup.
- Season with salt and pepper to taste and serve immediately.
Cooking Tips:
- Using canned beans helps save time but ensure to rinse them to remove excess salt.
- Constantly skim the soup to remove any scum or foam, ensuring a clear broth.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
#soupeaupistou #frenchcuisine #anthonybourdain #comfortfood #fallcooking
YouTube channel - Mitch Mai: https://www.youtube.com/@mitchmai
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Classic Soupe Au Pistou
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https://hivecooking.com/@waivio_hivecooking/2wttxvanthony-bourdain-s-soupe-au-pistou
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