Pistou SoupTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:321.9 kcal
Proteins:21.1 g
Fats:1.4 g
Carbohydrate:60.5 g
Fibers:17.9 g
Sugar:2 g
Cholesterol:0 mg
Sodium:14.8 mg
Calcium:328.4 mg
SIMILAR RECIPES
Cream of Tomato and Basil Velouté
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
500
g
kidney beans
fresh white bean or white kidney beans
string beans, strings removed
small zucchini
carrots
onions
potatoes
small fresh yellow and green beans
salt and pepper
vermicelli or small shell pasta
ripe tomatoes, peeled
5
cloves of garlic
500
ml
bunch of basil
olive oil
METHOD
- Prepare the vegetables: peel and dice the vegetables; shell the beans as necessary;
- place all the vegetables into a pot; cover with cold water; bring to a boil;
- reduce the heat; season with salt and pepper; cover and simmer for 1 hour;
- add a handful of pasta; continue cooking until everything is tender;
- meanwhile prepare the pistou (see recipe below); add 2 or 3 tbsp. of pistou at the end of the cooking time and serve immediately in a tureen, passing more pistou and grated Parmesan separately if desired.
Making the pistou
- In a mortar, grind the basil and garlic cloves;
- drizzle in the olive oil to form a thick sauce;
- stir in the grated Parmesan.
CHEF'S NOTES
Pistou (or "pesto") comes from the Latin "pestare" meaning to crush, since the basil leaves have to be finely mashed in a mortar to blend them into the mixture.
Pistou soup is a filling meal on its own, but in some regions they add cubed bacon, grilled Toulouse sausages or ham.
