PISTOU SOUP

To finish:

1. 50g fresh pistou sauce

2. 20g fresh parmesan

Ingredients for the Pistou Sauce:

1. 30g Basil Leaves

2. 1 Clove of Garlic

3. 100ml Extra Virgin Olive Oil

4. 1 pinch Sea Salt

5. 2 pinches white pepper

Ingredients for the soup:

1. 30g Onion

2. 45g Carrot

3. 25g Celery

4. 45g Fennel

5. 60g Turnip

6. 2 tbsp Extra Virgin Olive Oil

7. 400ml Boiling Water

8. 25g Courgette

9. 25g Broad Beans

10. 30g Fresh cooked Coco Beans or Haricot Blanc

11. 30g Fresh Peas

12. 50g Cherry tomatoes

Directions:

1. Blanch the basil in plenty of boiling water for 3-5 seconds, to cook and fixate the chlorophyll, and so keep its bright green colour. Stop the cooking by plunging it into iced water. Drain, squeeze out any excess water and chop.

2. Place into a blender the blanched basil, garlic, extra virgin olive oil. Using the pulse button, blitz until smooth. Add seasoning to taste. Reserve in the fridge.

3. Finely dice the onion. Peel and finely dice the turnip, carrot. Finely dice the fennel and celery.

4. In a large pan on a medium heat, sweeten the onion, turnip, carrots, celery and fennel in the olive oil for 3 minutes. Season with salt and pepper.

5. Finely dice the courgette.

6. Add boiling water and simmer for 5 minutes.

7. Add the courgettes and broad beans and cook for a further 3 minutes.

8. Quarter the cherry tomatoes.

9. Then the add the coco beans (or haricot blanc), peas and tomatoes and cook for 1 minute only.

10. Mix in 50ml of the pistou sauce and a generous handful of grated parmesan.

11. Taste and correct the seasoning if necessary.

12. Serve in bowls with an extra sprinkle of parmesan.

13. Enjoy!