Soupe au pistou

Inspired by Bliss Travel’s suggestion of using my basil pesto to make soupe au pistou, I raided my fridge for what vegetables I had on hand and et voila ! A delicious vegetable soup made even more delicious with the addition of the fragrant pesto. I spooned the pesto on top of my bowl before serving and let it slowly melt over the vegetables and into the soup to keep the flavour as fresh as possible. Alternatively you can add some to the soup and warm through before serving. Use my recipe below as a guide only – vegetable soup should be made from whatever is in season or, whatever is in your fridge.

Ingredients

  1. Smoked streaky bacon, cut into lardons
  2. 1 onion, roughly chopped
  3. 2 sticks of celery, sliced
  4. 1 carrot, roughly chopped
  5. 1 large leek, trimmed, washed and sliced
  6. handful of cherry tomatoes
  7. 1 cup dried puy lentils
  8. handful spinach leaves

Method

  1. Fry bacon lardons over high heat in a large saucepan until crispy
  2. Reduce heat to medium and throw in onions, celery and carrot and stir so that all the vegetables are coated with the rendered fat from the bacon
  3. Gently fry for 5 minutes
  4. Add leeks and tomatoes and repeat steps 2-3
  5. Add lentils and repeat again
  6. Add enough water (or stock if you want but remember the pesto will add flavour to the soup) to cover the vegetables.
  7. Bring to the boil, reduce heat and simmer for 45 minutes
  8. Season at this stage but again remember there will be additional salt from the pesto
  9. Throw in the spinach leaves just before you are serving
  10. Ladle into soup bowl and top with a generous spoon of basil pesto
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

8 responses to “Soupe au pistou

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