As we write this, France is slowly coming out of lockdown following the Covid-19 pandemic. During this time, we have enjoyed spending more time with our family at home and in our gardens.
Our Senior Trip Planner Laura and her husband Jean-François have been working on a garden project which involved dismantling their outdoor swimming pool and recycling the wood to make a vegetable garden.
With so many fresh, homegrown vegetables soon to be harvested, this inspired Laura to share this vegetable pistou soup recipe. This is a delicious, comforting meal when it's cold outside or when you're feeling under the weather. Let us know if you try it!
Jean-François tending to the new vegetable garden. Photo© Laura Crotet
Pistou Soup recipe for 6 to 8 servings
- 2 diced leeks, cut into 1/2-inch cubes
- 2 medium carrots
- 2 stalks of diced celery, cut into 1/2-inch cubes
- 15 green beans
- 2 medium zucchini
- 3 ripe tomatoes, peeled and seeded
- 1 teaspoon of peppercorns
- 4 small sprigs of fresh thyme
- 4 small sprigs of fresh parsley
- 2 minced garlic cloves
- 8 cups of chicken or vegetable stock
- 4 tablespoons of olive oil
- In a large pot, heat the olive oil and add the leeks and the garlic. Cook for about 3 minutes, just until they start to turn translucent.
- Add the celery and the carrots and cook for 3-4 minutes longer.
- Pour the stock into the pan, heat until it boils, then reduce the heat until it's just simmering. Tie together the thyme, parsley and peppercorns with string and add it to the pan.
- Stir in the tomato, zucchini, and beans and continue to let it simmer for about half an hour, until the vegetables are tender.
- Remove the peppercorn, thyme and parsley 'bouquet' from the soup. Taste the soup and season with a little more salt if needed.
Optional: Mix an egg yolk, olive oil and chopped basil and add one teaspoon of the mixture to the soup bowl. Then pour the soup on top, and top it off with some grated cheese.
Pistou soup, delicious to eat all year round. Photo© V. Mourre CC-BY SA 3.0