Last Night’s Dinner: Soupe au Pistou

Wednesday 20 April

There are a million different recipes for pisto soup. Every home should have one. Essentially it’s a vegetable broth flavoured with pistou – a sauce made by blending basil, garlic and olive oil. The recipe we used was one from Raymond Blanc’s recent TV show – you can see it here.

We didn’t add the croutons (which actually would have been a nice touch and a bit more authentic, but we were all out of bread). Personally I’d add more parmesan than I did last night and maybe use some canned beans as part of the veg – borlotti, perhaps. Erring towards the Italian, I think a small handful of black olives would also work.

The soup is hugely vegetal – proper peasant stuff this, and a great way of using up bits of old veg.

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