How To make Soupe Au Pistou
300 grams bacon
3 cups white beans
1 cup string beans
diced
1 carrot :
diced
3 potatoes, peeled and diced
3 tomatoes, peeled, seeded and :
chopped
1/4 lb grated parmesan cheese
2 garlic cloves crushed
1/2 cup olive oil
1/4 lb small pasta
15 large basil leaves
1 teaspoon oregano
salt and pepper :
to taste
1. Scald bacon, and place in a stock pot with 3 liters water. 2. Bring to a boil and add the white beans and carrot.Simmer covered until beans are almost cooked. 3. Add string beans and potatoes. And continue cooking uncovered over medium heat. 4. Add pasta and cook until pasta is done. Check seasonings. 5. In a small bowl blend tomatoes, garlic , basil and oregano and crush into a paste. 6.Start adding the olive oil as if for a mayonnaise, alternating with the cheese until both have been incorporated. &. Transfer the tomato mixture to a serving tureen and dissolve it with a little of the boiling soup. Pour rest of soup into mixture and cover. Let stand 5 minutes to infuse. Serve at once.
How To make Soupe Au Pistou's Videos
Soupe au pistou facile et rapide
You Must Try This Provencal Vegetable Soup - Soupe au Pistou
You must try this French vegetable, bean, and pasta soup from the South. It is incredible. No other dish better defines Provence than soupe au pistou, the famous vegetable, bean, and pasta soup. Within a bowl you will discover the edible history of the ‘arrière-pays’, or hinterlands of Provence. A region where thrifty farmers have long tended their fields, growing some of France’s most amazing vegetables and fruits. It is a soup born out of austerity and frugality; making the best use of what is in season and what is on hand.
This version is based on what my maman taught me, though she may roll her eyes at the very thought of canned beans and canned San Marzano tomatoes. I find them to be worthy substitutes with little loss in terms of quality and/or flavor.
Click here for the full recipe:
Vegetable Soup with Pesto by Chef Ludo Lefebvre
Rich and earthy thanks to hearty vegetables, but still bright and fresh thanks to hand-ground pesto: Chef Ludo Lefebvre's vegetarian soup brings together delicious veggies, pesto, and pasta for a delicious dish that everyone will love.
Vegetable Soup with Pesto:
Round Dutch Oven in Berry:
Originally featured on Ludo à la Maison for Food & Wine Magazine.
La soupe au pistou
C’est un « must » de la cuisine provençale. La soupe au pistou est un plat convivial très parfumé qui demande technique et amour pour le réussir. Suivez les conseil d’Hervé qui vous donne tous les petits secrets pour réussir ce plat magnifique.
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Les ingrédients de la soupe au pistou
023/101 #design1o1
For this homework I decided to make soupe au pistou. It's a provençale recipe. It is mine, adapted from my ashkenazi grandmother's who herself adapted it from her provençale mother in law's.
I like the fact that our culinary transmission is approximative, because 1/ whatever I do it will never be as good as, so I don't even want to try, I rather adapt 2/ I like to improvise when it comes to cooking 3/ coming from a bits-and-bobs background is something important to me, so it's only normal that it reflects in what I do today.
I was meaning to make gifs but I had too many of them and I couldn't put them all on tumblr in one go, so instead of making several posts I decided to make a little video.
For next time I'll know. Either there are very few steps and I can make gifs in sets of 4 images for each ingredient / thing I want to animate, 8 images for one gif -OR- I have to make many more images for each thing and step, and make a proper video.
Soupe au pistou
Ingrédients pour 6/8 personnes :
- 250g de haricots verts
- 250g de haricots plats
- 250g de haricots blancs
(ici ils sont en bocaux , je n'en ai
pas trouvé de frais)
- 4 pommes de terre
- 3 courgettes moyennes
- 2 carottes
- 2 tomates
- Un oignon
- 3 belles gousses d'ail
- 100g de pâtes
(spaghetti ou coquillettes)
- Un beau bouquet de basilic
- De l'huile d'olives
- Du sel et du poivre