SOUPE AU PISTOU

SERVES 6-8 / PREPA­RA­TION 30 MIN­UTES PLUS OVERNIGHT SOAK­ING / COOK­ING 40 MIN­UTES PLUS 60-90 MIN­UTES FOR BEANS

Cuisine - - GINNY GRANT -

I have a soft spot for a cooled veg­etable soup. This one plays with tex­ture – some of the veg­eta­bles are very well cooked while the late-added veg­eta­bles re­tain a lit­tle crunch. But if cold soups aren’t your thing, by all means serve it hot. When I have time (or re­mem­ber to soak beans), I pre­fer to use dried beans; if I for­get, then a tin of white beans will suf­fice. Some­times I’ll cook the beans on the stove­top, but most of­ten I pre­fer to cook them cov­ered in the oven at a low tem­per­a­ture (160°C -180°C). Of­ten I’ll add a head of gar­lic, some sage, chilli or toma­toes or a stick of cel­ery along with a slick of olive oil. I’ll dis­card most of the veg­eta­bles af­ter cook­ing, but squeeze the gar­lic from the cloves and mash the toma­toes to use in the cook­ing liq­uid.

FOR THE SOUP

½ cup fla­geo­let verts (avail­able at Sa­bato), or use white beans, soaked overnight in cold wa­ter (this will make 1½ cups cooked beans), or 400g can white beans 2 ta­ble­spoons olive oil 1 onion, chopped 1 stick cel­ery, finely chopped 2 cloves gar­lic, finely chopped 4 zuc­chini, diced 1cm 250g green beans, trimmed and chopped 1½ cup frozen peas 1 litre bean cook­ing liq­uid (or top up with

wa­ter or chicken stock) 1 tea­spoon sea salt ¼ cup cream (op­tional) Drain and rinse the beans, cover with clean wa­ter, bring to the boil then sim­mer gen­tly, re­mov­ing any scum that rises, un­til the beans are tender – this should take about 90 min­utes (or cook in the oven as in­di­cated in the recipe in­tro). Leave in the cook­ing liq­uid un­til needed.

Heat the oil in a large saucepan and gen­tly fry the onion, cel­ery and gar­lic for 10 min­utes or un­til soft.

Add half the zuc­chini, half the green beans and half the peas to the pan and fry for 10 min­utes, then add the beans and bean liq­uid or stock and salt and cook for 20 min­utes.

Add the re­main­ing veg­eta­bles and cook for 5 min­utes. Re­move from the heat, add the cream, if us­ing, sea­son to taste and cool to room tem­per­a­ture. Serve with a dol­lop of the pistou in each bowl.

BASIL PISTOU

2 cloves gar­lic 2 cups basil leaves 2-3 ta­ble­spoons ex­tra vir­gin olive oil In a mor­tar, mash the gar­lic with salt, add the basil and pound to a paste then stir in the oil.

WINE A lean, smoky chardon­nay, such as the Rod McDon­ald Quar­ter Acre Chardon­nay 2015.

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