Vegetable Soup with Pistou

Name: Vegetable Soup with Pistou
Yield: Serves 4–6
Ingredients: 1.75 litres (7 cups) chicken stock; 1 celery stalk, diced; 1 zucchini (courgette), diced; 1 carrot, diced; 125 g (4½ oz) vermicelli, broken into pieces; 75 g (2½ oz) small green beans, trimmed and chopped; 100 g (3½ oz/1 cup) grated parmesan cheese; 6 garlic cloves; 80 g (2¾ oz) basil leaves; 200 ml (7 fl oz) olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1.75 litres (7 cups) chicken stock
1 celery stalk, diced

Starter
Soup

Method

To make the pistou, put the garlic, basil and parmesan in a food processor and process until finely chopped. With the motor running, slowly add the olive oil, until you have a thick paste. Alternatively pound the ingredients using a mortar and pestle. Cover with plastic wrap and set aside.
Heat the stock in a large saucepan over medium heat, ad