Sunday, 26 May 2013
So here we are, still waiting for summer to start. As I write this, the sky is black, there have been hail and rain storms and enough wind to erm, do something windy. Not what you would expect from May weather, it has to be said. But enough of me fulifilling the stereotype of being an Englisman who moans about the weather all the time and on with today's soup...
After running this blog for, oooh, ages now, it's getting harder to find new recipes. Sometimes, the planning process goes something like this... "I have some carrots and some leeks in the veg rack... Hmm.... I know, carrot and leek soup. That's a thing, isn't it? It is now..." But somehow that feels like cheating. Really, I enjoy making recipes that have a name and a history, like Waterzooi, or Minestrone, or Ezo The Bride. Some of these are well known, and others are obscure, but tasty. Today's soup is somewhere inbetween. Essentially it's a bean and vegetable soup with pesto on top.
However, that's not to say it isn't delicious and tasty, and whilst the summer might now be living up to it's early promise, this soup is like a burst of sunshine in a bowl, which is just what I need as a rainy bank holdiay weekend stretches out before me (at the time of writing anyway, not perpetually, although that would be brilliant too...)
Also, on a 'not sure if it's cheating on not' note, the croutons pictured above were those ones that come out of packet, rather than the home made variety. Sometimes, life is just too short...
For the soup
1 Tin Cannelini Beans
1 Tin Borlotti Beans
1 Tin Tomatoes
1l Vegetable Stock
For the pistou
4 Cloves of Garlic
1 Large Handful Fresh Basil
2tbsp Olive oil
1. Grind the Garlic, basil, grated Parmesan, oil and salt using a pestle and mortar until the form a paste. Put this in the fridge for later.
2. Peels and slice the onion and leek, cut the potato into small cube and dice the courgette.
3. Heat some olive oil in your soup pan and gently fry the onion, leek and potatoes until they go soft, then add the courgette and cook for another 3-5 minutes.
4. Add the stock, tomatoes and beans, bring the soup to the boil, cover and simmer for 25 minutes.
5. Season to taste and then serve. Spoon some of the pistou onto each bowl and then garnish with some croutons. Enjoy