Recipe: Soupe au pistou

I have a soft spot for a cooled vegetable soup. This one plays with texture – some of the vegetables are very well cooked while the late-added vegetables retain a little crunch. But if cold soups aren’t your thing, by all means serve it hot. When I have time (or remember to soak beans), I prefer to use dried beans; if I forget, then a tin of white beans will suffice. Sometimes I’ll cook the beans on the stovetop, but most often I prefer to cook them covered in the oven at a low temperature (160°C -180°C). Often I’ll add a head of garlic, some sage, chilli or tomatoes or a stick of celery along with a slick of olive oil. I’ll discard most of the vegetables after cooking, but squeeze the garlic from the cloves and mash the tomatoes to use in the cooking liquid.

from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/89360957/Recipe-Soupe-au-pistou

from
http://oliviawhinham79.tumblr.com/post/157186106226