Name: Pistou soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: French
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 2 each medium carrots and celery sticks, peeled and finely chopped; 1 small fennel bulb trimmed and finely chopped; 250g each turnip celeriac and parsnip, peeled and finely chopped; 140g frozen peas; 140g tinned haricot beans or dried haricot beans soaked overnight; large bunch basil; 1 clove garlic; 100ml extra-virgin olive oil; grated parmesan and croûtons, to serve

2 tbsp olive oil
1 onion
finely chopped
2 each medium carrots
and celery sticks, peeled and finely chopped
1 small fennel bulb
trimmed and finely chopped
250g each turnip
celeriac and parsnip, peeled and finely chopped
140g frozen peas
140g tinned haricot beans
or dried haricot beans soaked overnight

For the pesto

large bunch basil
1 clove
garlic
100ml extra-virgin olive oil
grated parmesan
and croûtons, to serve

Method

step 1
Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
step 2
Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.