Anthony Bourdain's Soupe Au Pistou

Welcome to a vibrant bowl of Classic Soupe Au Pistou, a French vegetable-based soup that is not only nourishing but also marvelous for the fall season. Adapted from Anthony Bourdain's Les Halles Cookbook, this soup combines wholesome vegetables with a fragrant basil and garlic pistou for a hearty meal that will warm both your body and soul.

Ingredients

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🥄 1 cup / 225 g white beans (canned for convenience)

🫒 2 oz / 28 ml olive oil

🧄 2 garlic cloves, thinly sliced

🧅 1 medium onion, diced smal

🍅 1 lb / 450 g fresh ripe tomatoes, seeded and chopped

🧄 2 leeks, thoroughly washed and cut into ¼-inch slices

🌿 2 small zucchini, diced small, seeds removed

🌼 2 small yellow squash, diced small

🌿 1 fennel bulb, diced small

🍲 4 cups / 900 ml light chicken stock

🌿 1 bouquet garni (thyme, parsley, bay leaf)

🍝 3 oz / 75 g elbow macaroni

🌱 1 bunch fresh basil leaves, washed and dried

🧄 6 garlic cloves

🫒 1/2 cup extra-virgin olive oil

🧀 4 oz / 112 g grated Parmesan cheese

🧂 Salt and pepper to taste

Equipment:

🔪 Large, heavy-bottomed pot

🥄 Wooden spoon

🥄 Ladle

🛠️ Mortar and pestle (or a food processor if preferred)

Instructions:

1. Preparation:

• Put on some music and prepare your ingredients: dice, slice, and organize them neatly.
• Drain and rinse the canned beans, set aside.

2. Cooking the Soup:

• In a large heavy-bottomed pot, heat the olive oil over medium heat.
• Add the sliced garlic and diced onion. Sauté on low heat until the onion becomes translucent.
• Introduce the rest of the vegetables (tomatoes, leeks, zucchini, squash, fennel) to the pot and sweat them over low heat until they begin to soften.
• Add the chicken stock and bouquet garni. Bring to a rapid boil, then lower to a gentle simmer.
• Stir in the elbow macaroni and cook until nearly al dente.

3. Pistou Preparation:

• Crush the basil leaves and garlic in a mortar and pestle until a paste forms. Alternatively, use a food processor.
• Gradually add the olive oil while mixing with a fork.
• Fold in the grated Parmesan cheese and season with salt and pepper.

4. Final Steps:

• After about 30 minutes, when the soup is nearly done and the macaroni is cooked but firm, add the cooked beans to the pot.
• Incorporate the pistou into the soup.
• Season with salt and pepper to taste and serve immediately.

Cooking Tips:

• - Using canned beans helps save time but ensure to rinse them to remove excess salt.

  - Constantly skim the soup to remove any scum or foam, ensuring a clear broth.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

#soupeaupistou #frenchcuisine #anthonybourdain #comfortfood #fallcooking
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Classic Soupe Au Pistou

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