Provençal Pistou Soup
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
8
Description
By the way, pistou sauce is the same as Italian pesto, just without nuts and Parmesan. In the original recipe, pasta is added to this soup, but I decided not to include it. You can add smoked sausages, meatballs, or seafood. I recommend it.
Ingredients
- Cilantro - 1 bunch
- Onion - 2 pieces
- Garlic - 4 cloves
- Carrot - 3 pieces
- Celery salt - 3 stalks
- Passata Tomato Sauce - 3 tablespoons
- Thyme - to taste
- Young zucchini - 2 pieces
- Dried Chinese mushrooms - 0.7 oz
- Frozen green bean pods - 3.5 oz
- Frozen green bean pods - 3.5 oz
- White Beans - 3.5 oz
- Pickled capers - to taste
- Parsley - 1 bunch
- Fresh basil leaves - 1 stalk
- Olive Oil - 3 fl oz
- Ground ancho chili pepper - 1 piece
- Soy Sauce - 1 fl oz
Step by Step guide
Step 1
Soak a handful of dried mushrooms in boiling water and cover with a lid.
Step 2
Pour hot water over the frozen beans and peas and leave covered.
Step 3
In a saucepan, sauté finely chopped onion, garlic, diced celery, carrot, and sliced zucchini. Add bay leaf and thyme.
Step 4
Sauté everything for about 10 minutes, add tomato paste, mix well, and add sugar and capers with their liquid (50 g).
Step 5
Pour hot water over the vegetables as needed, add finely chopped mushrooms with their liquid, boiled large white beans, green beans, and peas.
Step 6
Taste for salt (I recommend under-salting and making the pistou sauce saltier).
Step 7
Prepare the sauce: blend a bunch of parsley with an equal amount of cilantro and 1 stalk of basil (be careful with the basil, it is very dominant — but it's a matter of taste), adding olive oil in a thin stream. Instead of salt, I added soy sauce for an Asian touch. It turned out very tasty. I made the sauce salty.
Step 8
When serving, add the sauce to the bowl with the soup to taste.
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