 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
From The Little Paris Kitchen. Choose either the classis or Vietnamese version of the pistou. Ingredients:
1 bunch basil |
3 garlic cloves |
3 -4 tablespoons extra virgin olive oil |
1 bunch of vietnamese basil or 1 bunch thai basil, chopped |
1 stalk lemongrass, roughly chopped |
1/2 small red chili pepper, seeds removed |
5 tablespoons sunflower oil |
3 tablespoons olive oil |
2 onions, diced |
4 garlic cloves, crushed to a paste |
1 sprig thyme |
2 bay leaves |
4 tablespoons tomato paste |
2 carrots, diced |
2 zucchini, diced |
7 ounces green beans, quartered |
2 quarts boiling water |
2/3 cup dry pasta (a small variety like orzo) |
14 ounces white beans, drained and rinsed (e.g. cannellini) |
1 1/4 cups fresh peas or 1 1/4 cups frozen peas |
1 tablespoon salt |
1 pinch sugar |
fresh ground black pepper |
Directions:
1. For the pistou, crush the ingredients to a smooth paste in a pestle and mortar (or use a food processor).
2. For the soup, heat the olive oil in a large pot. Add the onions and garlic and cook gently, stirring occasionally, until soft and translucent.
3. Add the thyme, bay leaves, tomato puree, carrots and zucchini, then cook for 15-20 minutes or until the vegetables are al dente (tender but still a little crunchy).
4. Add the green beans with the boiling water and bring to a boil, then add the pasta. Cook for 10 minutes or until the pasta is al dente.
5. Add the white beans and peas. Remove the sprig of thyme and the bay leaves, then add the salt, sugar and pepper to taste.
6. Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup.
|
|