Soup is a dish that almost every country has its own distinct version of, and for good reason, too. This liquid dish, typically savoury and made by boiling meat, fish, or vegetables in stock or water, has endless flavour possibilities, ranging from the meaty ox tail to the sweet and spicy parsnip or butternut squash. In Rick Stein’s recipe repertoire, you’ll find his take on a “world classic”, a Chinese recipe using crab and sweetcorn, and rich tomato-based tortilla soup, which draws inspiration from Mexico.
In his cookbook ‘Rick Stein’s Secret France’, the Cornwall-based chef shares his take on authentic French vegetable soup, packed with seven kinds of vegetables and a delicious homemade pistou, a pesto-like dish from Provence. You can enjoy the hearty soup on its own or with a side of crusty bread to savour the fragrant flavours in the broth.
How to make pistou soup
Start with the pistou ingredients: blend basil, garlic, tomato, and cheese in a food processor until smooth. If you don’t have a blender, you could use a pestle and mortar to crush everything together.
With the machine running, slowly pour in the olive oil to create a pesto-like mixture. Season with salt and pepper to taste.
Now drain the soaked beans, then heat two tablespoons of oil in a pan, add the prepared garlic, and cook gently for two or three minutes.
Add the beans and 1.25 litres of water. Bring the liquid to a boil, cover, and simmer for 30 to 60 minutes, or until the vegetables are just tender.
Season with half a teaspoon of salt, then cook for an additional five minutes before setting it aside for later use.
In a large pan, heat the remaining oil. Add the onion, leek, and carrots, cooking gently for about 6 minutes until they soften, but avoid letting them brown too much.
Stir in the beans, their cooking liquid, and the bouquet garni.
Add the courgettes, tomatoes, potatoes, and another 1.25 litres of water. Season with two teaspoons of salt and a pinch of pepper. Bring to a boil and simmer, uncovered, for 20 minutes.
Next, add the green beans, peas, and pasta, then cook for another 10 minutes or until the pasta is tender.
Remove from the heat, and discard the bouquet garni. Then, stir in the pistou. Taste once more and adjust the seasoning if necessary, then serve the soup in warmed bowls.
Garnish the soup with extra-grated Parmesan and a drizzle of good-quality olive oil.