Pistou soup - the authentic

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Pistou soup - the authentic

Pistou soup - the authentic

Pistou soup - the authentic
Pistou soup - the authentic

Number of people


1 onion

2 courgettes

125 g fresh white coconut beans

125 g fresh red coconut beans

250 g fresh green beans

3 potatoes

8 small handles of shells

2 tomatoes

3 cloves of fresh garlic

1 bunch of basil


Olive oil



Preparation: 45 min
Cooking time: 1 h
Step 1
Sauté the finely chopped onion in olive oil (3-4 min).
Step 2
Add and sauté (3-4 min) the white and red coconut beans, the flat beans cut into 1.5 cm slices and the courgettes cut in half lengthwise and then in half lengthwise, then in 1.5 cm pieces.
Step 3
Cover with water (roughly 3 L). It is better to use less than too much, even if it means adding more later.
Step 4
Add a peeled tomato in boiling water, seeded and cut into 8 equal pieces.
Step 5
Season with salt and pepper.
Step 6
When boiling again, add the diced potatoes.
Step 7
Prepare the ointment*, set aside.
Step 8
After 10-15 minutes of cooking, add the shells. Adjust the water, salt and pepper if necessary.
Step 9
Stop cooking after 10-15 min.
Step 10
Wait a little while. When the water no longer quivers, add the ointment*.
Step 11
Let stand for 4 hours.
Step 12
Reheat over low heat before serving and serve with grated cheese.
Step 13
*The ointment:
Step 14
Remove the leaves and pound the basil.
Step 15
Add the garlic and pound.
Step 16
Add a peeled tomato beforehand in boiling, seeded water, and pound.
Step 17
Add 3-4 teaspoons of grated cheese.
Step 18
Season with salt and pepper.
Step 19
Mount everything in olive oil.
Author's note
Summer soup, and even mid-July/August for purists, be aware that some ingredients such as flat beans can only be purchased during this period. Yes it's true, you can find basil in the middle of January if you look hard, but it's guaranteed tasteless... Truce of jokes, if you want to eat it in winter, cook it in quantity in summer, then freeze it. Good food to all!

I add my grain of salt

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