Soupe au Pistou

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I have been reading the Julie and Julia blog once in a while ever since I saw the movie 3 weeks ago. And in case you are wondering: a) no, this blog is not inspired by that- I had created it several years ago, and actually some of the earlier posts in this were on another blog I had created whose password I forgot...b) like many others, I liked Meryl Streep-Julia Child part of the movie and didn't care much for the Julie Powell bit c) I kind of read bits of the blog to see how it compared with the movie and couldn't understand what the fuss was about.
However, in the process, I actually did order a copy of Julia Child's My life in France (I am yet to receive it but should in a day or two).
Most of French cooking described in the blog is not practical for an Indian household in Bangalore with a working mom of an energetic 3 yr old. For instance, there is no way I can serve dinner at midnight however exciting the menu. Besides I don't know where to get a lobster in Bangalore or tournedos, for that matter. And the daily ordeal described in the blog does not inspire me at all, au contraire it actually has put me off trying any of the recipes in Mastering the Art of French Cooking. So much so that even though I actually picked up the idea of making Soup Au Pistou from the blog, I actually took the this recipe from Rick Stein.
Vyom has been quite sick for the past few days and can barely keep any food down. So, soup for him seemed a good idea. And I also believe that bland food is no incentive to eat for a sick child (or grown-up). I mean, you are ill, you are not interested in eating and the last thing you want is some tasteless mush being thrust down your gullet. And the flavours in this soup seemed tempting.
Here's the recipe:

Ingredients

  • 100g/4oz dried white beans, such as cannellini or haricot blanc, soaked overnight

  • 4 tbsp olive oil

  • 1 garlic clove, finely chopped

  • 1 bouquet garni of bay leaves, thyme and parsley stalks

  • 1 onion, chopped

  • 1 leek, cleaned and cut into small dice

  • 2 carrots, peeled and cut into small dice

  • 750g/1½lb courgettes, cut into small dice

  • 450g/1lb vine-ripened tomatoes, skinned, seeded and chopped

  • 2 medium-sized potatoes, peeled and cut into small dice

  • 100g/4oz fine green beans, topped, tailed and cut into 3-4 small pieces

  • 100g/4oz fresh or frozen peas

  • 75g/3oz spaghettini, broken into small pieces, or small pasta shapes

  • salt and freshly ground black pepper

  • extra finely grated parmesan cheese, to serve

For the pistou

  • a good bunch (about 50g/2oz) of fresh basil leaves

  • 3 fat garlic cloves

  • 1 vine-ripened tomato, skinned and chopped

  • 75g/3oz finely grated parmesan cheese

  • 150ml/5fl oz olive oil

Preparation method

  1. Drain the soaked beans. Heat 2 tbsp of the oil in a medium-sized pan, and the garlic and one of the bouquet garni and cook gently for 2-3 minutes. Add the drained beans and 1.2 litres/2 pints of water, bring to the boil, cover and leave to simmer for 30 minutes -1 hour or until just tender. Add ½ tsp of salt and simmer for 5 more minutes. Set to one side.

  2. Heat the rest of the oil in a large pan. Add the onions, leeks and carrots and cook gently for 5-6 minutes until soft but not browned.

  3. Remove and discard the bouquet garni from the beans and add the beans and their cooking liquor to the pan of vegetables. Add the courgettes, tomatoes and potatoes, another 1.2 litres/2 pints of water, 2 teaspoons of salt and some pepper. Bring to the boil and simmer, uncovered, for 20 minutes.

  4. Add the beans, peas and pasta to the pan and simmer for another 10 minutes or until the pasta is cooked.

  5. Meanwhile, for the pistou, blend the basil and garlic together in a food processor. Add the tomato and cheese, blend briefly and then with the machine still running, gradually add olive oil to make a pesto-like mixture. Season to taste with salt and pepper.

  6. Remove the pan of soup from the heat and stir in the pistou. Adjust the seasoning if necessary. Serve in warmed bowls with some extra grated parmesan cheese if you wish.

I left out the dried beans mainly because they are kind of hard to digest, especially for a sick child, used 5-6 spring onions instead of onion, a chunk of bottle gourd (lauki) instead of courgettes, and 2 sprigs of parsley and 1 blade of lemon grass. I also used some veg stock instead of water and leftover colourful pasta shapes. Instead of simmering/boiling in a pan, I put everything in a pressure cooker for 2 whistles on high and 1 on low heat. For pesto, I put normal tomato and a sharp cheddar (my stock of parmesan from travels abroad and secretly hoarded in the freezer is long over) and it tasted quite good.
Vyom had the soup, yesterday and today. The flavours in this soup are amazing. The pesto makes it taste so fresh and quite unlike any other vegetable soup I've had before. Definitely one to make again and again.




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