French Pistu Soup

Ingredients:

Soup

• 4 tbsp. l. olive oil
• 3 medium leeks, dark green part cut off and discard, light green and white parts thoroughly washed and cut into 1cm cubes.
• 6 cloves garlic, crushed
• 2 medium carrots, peeled and cut into 1cm cubes.
• 2 celery stalks, cut into 1cm cubes.
• 8 cups chicken broth
• 1 teaspoon white and black peppercorns
• 4 small sprigs of fresh thyme
• 4 small sprigs of fresh parsley
• 12 green beans, trimmed and cut into 1cm pieces.
• 2 medium zucchinis, cut into 1cm cubes.
• 2 medium yellow zucchini, cut into 1cm cubes.
• 1 ripe tomato, peeled, seeded and cut into 1cm cubes.

Pistu

• 6 medium cloves garlic, peeled
• 6 ripe tomatoes, peeled, seeded and cut into pieces
• 4 - 6 tbsp. l. olive oil
• 30 fresh basil leaves, washed and dried

Goat cheese croutons

• 6 - 8 slices of French bread, 0.5 cm thick.
• Olive oil
• 170-220 g fresh creamy goat cheese

Preparation:

1. In a large saucepan, heat the olive oil over medium-high heat. Add the leek and sauté until translucent, about 3 minutes. Add the garlic and sauté for about 1 minute more. Add the carrots and celery and continue to sauté until the vegetables are darker but not yet browned, another 3-4 minutes. Pour the broth into the pan, bring to a boil, and reduce the heat to maintain a gentle simmer. Season with a generous pinch of salt.
2. Wrap the peppercorns, thyme, and parsley in a piece of cheesecloth and tie with kitchen string. Add this bag (called a bouquet garni) to the pan. Add the beans, all the zucchini, and tomatoes. Continue to simmer over low heat until the vegetables are tender, about 30 minutes.
3. Meanwhile, prepare the pistouPlace the garlic and tomatoes in a blender or food processor, adding about 3 tablespoons of olive oil. Begin blending. With the blender running, add the basil leaves, then pour in enough olive oil to create a smooth, thick, but still runny paste. Transfer about 2/3 of the paste to a serving bowl to serve with the soup.
4. Preheat oven to 190°C.
5. Make goat cheese croutonsBrush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden brown, 12-15 minutes. Remove the croutons from the oven and turn on the broiler. Spread one side of each crouton with goat cheese and return them to the baking sheet. Broil in the oven until the cheese is heated through and slightly bubbly, about 3 minutes.
6. When the soup is ready, stir the remaining pistou into the pan, pouring some of the hot broth into a blender or food processor to remove any remaining sauce from the sides. Remove and discard the bouquet garni. Taste the soup and adjust the salt if needed.
7. Ladle the soup into warm bowls. Garnish each serving with a goat cheese crouton. Drizzle each serving with additional pistou sauce and serve immediately, setting the sauce aside for everyone to add to their taste.