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Spring Pistou Soup
Zoey

Spring Soupe Au Pistou

Typically enjoyed as a summer dish, this pistou soup is made with springtime veggies though you can easily enjoy it almost any time of year!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soups & Stews
Cuisine: French
Calories: 393
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 2 large leeks, sliced and washed (white and light green parts only)
  • 2 large stalks celery, sliced (about 100g or 1 cup)
  • 4 large garlic cloves, sliced
  • 2 russet potatoes diced (about 1 pound)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried leaves
  • 1 tablespoon herbs de Provence
  • 1/2 teaspoon salt + more to taste
  • 1/2 teaspoon ground black pepper + more to taste
  • 1/2 cup dry white wine (120 ml)
  • 5 cups vegetable broth (1.2L)
  • 2 tablespoons lemon juice, optional (30 ml)
  • 2 cans cannellini beans, drained (14 oz | 400g or 3 cups cooked beans)
  • 2 cups spinach (60 g)
  • 1-2 cloves garlic
  • 1/2 teaspoon sea salt + more to taste
  • 2 cups fresh basil leaves
  • 1/3 cup extra-virgin olive oil (80 ml)
  • 1/2 lemon optional

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon or spatula
  • Potato masher (optional)
  • Hand blender (optional)
  • Mortar and pestle or food processor
  • Measuring spoons

Method
 

Instructions
  1. Heat a large, heavy-bottomed pot over a medium heat then add the oil when the pot is hot.
  2. Add the leek, celery, garlic, potato, thyme, herbs de Provence, salt and pepper. Cook about 15 minutes, stirring every so often until the leeks and celery are soft and translucent and the potato tender. If the pot ever starts to feel a little dry, add an extra tablespoon of water.
  3. Adjust to a medium-high heat. Add the wine. Cook and stir a few minutes to deglaze the bottom of the pan. Cook until the wine has evaporated, about 3-4 minutes.
  4. Add the vegetable stock and beans. Bring to a simmer over a high heat, then adjust the temperature as needed to maintain the simmer. Cook about 10-12 minutes until the potatoes are fork tender.
  5. Use the back of a large spoon or a potato masher to mash up some of the potatoes and beans to thicken the soup. Alternatively, you can briefly use a hand blender to blend up the soup as well. Cook another five minutes or so after mashing/blending.
  6. Turn off the heat. Stir in the spinach and lemon juice (if using) until the spinach wilts into the soup.
  7. Taste and season as needed. Divide between serving bowls and serve each bowl with a generous dollop of pistou on top and enjoy.
  8. Add the garlic and salt to a large mortar. Use the pestle to bash the garlic and salt together to make a mostly smooth, creamy consistency.
  9. Add the basil leaves to the mortar and keep bashing with the pestle to make a dark green, paste-like sauce.
  10. Gradually add the olive oil as you bash. Keep adding oil and mixing until you reach your desired consistency. Taste and season with salt as you see fit. Add a squeeze of lemon juice if desired.
  11. Add garlic, salt and basil leaves to the bowl of a food processor. Pulse the mixture a few times to break down the leaves and garlic.
  12. While the machine is running, drizzle the olive oil into the processor 1 tablespoon at a time. Keep adding the oil to get a sauce-like consistency.
  13. Taste and season the pistou as you see fit. Add an extra pinch of salt or maybe a squeeze of lemon juice.