Soupe au Pistou Recipe | Abel & Cole

Name: Soupe au Pistou Recipe | Abel & Cole
Ingredients: 2 bay leaves; A few sprigs of thyme; 6 new potatoes, scrubbed clean and cut into 2-3cm chunks; A few splashes of olive oil; Sea salt and freshly ground pepper; 2 small carrots, diced; 2-3 celery stalks, thinly sliced (or diced fennel); 4-5 spring onions, or 1 white onion, finely sliced or diced; 1 courgette, cut into 2-3cm dice; 2 large handfuls of shelled broad beans and/or French beans cut into 2-3cm chunks; A splash of white wine – about 100ml (optional, or use a squeeze of lemon); 2 handfuls of baby spinach, shredded leafy greens or chopped broccoli florets; For the Pistou:; 2 tbsp extra virgin olive oil; A good pinch of sea salt; 1 garlic clove, roughly chopped; 1/2 green chilli, deseeded and roughly chopped (more or less to taste); 2 generous handfuls of basil leaves, roughly chopped

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Ingredients

2 bay leaves
A few sprigs of thyme
6 new potatoes, scrubbed clean and cut into 2-3cm chunks
A few splashes of olive oil
Sea salt and freshly ground pepper
2 small carrots, diced
2-3 celery stalks, thinly sliced (or diced fennel)
4-5 spring onions, or 1 white onion, finely sliced or diced
1 courgette, cut into 2-3cm dice
2 large handfuls of shelled broad beans and/or French beans cut into 2-3cm chunks
A splash of white wine – about 100ml (optional, or use a squeeze of lemon)
2 handfuls of baby spinach, shredded leafy greens or chopped broccoli florets
For the Pistou:
2 tbsp extra virgin olive oil
A good pinch of sea salt
1 garlic clove, roughly chopped
1/2 green chilli, deseeded and roughly chopped (more or less to taste)
2 generous handfuls of basil leaves, roughly chopped