Soupe au Pistou from Today's special: A new take on bistro food by Anthony Demetre
On my first visit to Provence, a friend’s grandmother introduced me to this lovely fresh soup, full of the flavours of the surrounding countryside. As with anything so supremely simple, the...
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Ingredients
- 200 g carrots
- 100 g leeks
- 200 g squash or pumpkin
- 200 g onions
- 250 ml good-quality extra-virgin olive oil
- 200 g potatoes
- 200 g courgettes
- Bouquet garni
- Salt
- freshly ground black pepper
- 100 g fresh peas or broad beans, blanched
- 100 g cooked Fresh white beans (Coco de Paimpol, or other)
- 4 tomatoes, skinned, deseeded and chopped
- 100 g cooked short-cut macaroni or ditali
- 3 garlic cloves
- 1 bunch of basil
- 50 g freshly grated Parmesan cheese, plus more for serving
- About 100 good-quality extra-virgin olive oil, plus more for serving
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