Pistou soup
Pistou soup might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 14g of protein, 21g of fat, and a total of 290 calories. This recipe serves 8 and costs $1.16 per serving. It will be a hit at your Autumn event. This recipe from BBC Good Food has 176 fans. A mixture of parmesan, turnips, fennel bulb, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 77%, this dish is solid. If you like this recipe, you might also like recipes such as Pistou Soup, Soup au Pistou, and Pistou Soup.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
large bunch basil
2 each medium carrots and celery sticks, peeled and finely chopped
1 small fennel bulb, trimmed and finely chopped
1 clove garlic
100ml extra-virgin olive oil
1 onion, finely chopped
grated parmesan and croûtons, to serve
140g frozen peas
140g tinned haricot beans or dried haricot beans soaked overnight
250g each turnips, celeriac and parsnip, peeled and finely chopped
Equipment:
frying pan
Cooking instruction summary:
Heat the oil in a large pan andsweat the onion, carrots, celery,fennel, turnip, celeriac and parsnipfor 5-10 mins. Pour over 1.6 litresof boiling water, season and simmerfor 10-15 mins, until the vegetablesare tender. At the last moment addthe peas and the beans and cookfor a further 1 min. Taste andseason with salt and pepperas necessary.Meanwhile, make the pestosauce. Blanch the basil leavesin boiling water for 5 secs, thenremove and cool under coldrunning water. Pat dry and puréeall the ingredients in a liquidiser.Taste and season, then reserve.Keep in the fridge until required.When ready to serve, pour the soupinto a large, warmed tureen, topwith some of the pesto sauce andserve to your guests. Place Parmesanand croûtons on the table so guestsmay help themselves.
Step by step:
1. Heat the oil in a large pan andsweat the onion, carrots, celery,fennel, turnip, celeriac and parsnipfor 5-10 mins.
2. Pour over 1.6 litresof boiling water, season and simmerfor 10-15 mins, until the vegetablesare tender. At the last moment addthe peas and the beans and cookfor a further 1 min. Taste andseason with salt and pepperas necessary.Meanwhile, make the pestosauce. Blanch the basil leavesin boiling water for 5 secs, thenremove and cool under coldrunning water. Pat dry and puréeall the ingredients in a liquidiser.Taste and season, then reserve.Keep in the fridge until required.When ready to serve, pour the soupinto a large, warmed tureen, topwith some of the pesto sauce andserve to your guests.
3. Place Parmesanand croûtons on the table so guestsmay help themselves.
Nutrition Information:
covered percent of daily need
