French soupe au pistou
1 handful frozen green beans
1 handful frozen peas
1 handful boiled chickpeas or white beans (canned)
2 handfuls of cauliflower florets
2 tablespoons diced celeriac
2 tablespoons chopped celery stalks
1 handful pasta shells
1 teaspoon dried parsley, basil, leeks and dill
1 tablespoon ghee and 2 tablespoons rapeseed oil
Salt and pepper
2 cloves of garlic
½ teaspoon salt
About 20 basil leaves
½ bunch parsley
3-4 tablespoons grated Parmesan cheese
30 g butter
100 ml of rapeseed oil
Rince the vegetables, peel the ones that need it. Cut all into small cubes, just the green beans into small sticks. Collect in a saucepan and cover with hot water. Boil about 30 minutes adding all the spices and pasta shells the last 15 minutes of cooking.
Meanwhile, prepare the pesto. First grind the garlic in a mortar with the salt. Add the basil leaves and work until you get a puree. Gradually add the butter and oil. Bind with the Parmesan. To go the easier way, put all ingredients in the blender’s bowl and mix.
Serve the soupe au pistou hot, topped with a spoonful of pesto. Present the rest of the pesto in a gravy boat, in case someone wants an extra amount.