For the Pistou Sauce
- 30g basil leaves and stalks, washed
- 20g garlic, puréed
- 100ml extra virgin olive oil
- 1 pinch sea salt
- 2 pinches white pepper
For the soup
- 60g white onion, chopped into 1cm dice
- 90g carrot, peeled and diced 1cm
- 50g celery, peeled and diced 1cm
- 90g fennel, chopped and diced 1cm
- 60g extra virgin olive oil
- 5g sea salt
- 1 pinch Freshly ground white pepper
- 800ml water, boiling
- 100g courgette, diced 1cm
- 50g broad beans
- 50g peas, fresh (optional)
- 8 cherry tomatoes, skin on, halved
- 40g freshly grated parmesan
- large handful croutons or toasted baguette finely sliced
- Blanch the basil in plenty of boiling water for 3-5 seconds – to cook and fixate the chlorophyll to keep its bright green colour. Stop the cooking by plunging it into iced water. Drain, squeeze out any excess water and chop.
- In a liquidiser, using the pulse button, purée all the ingredients until smooth. Taste and adjust the seasoning if necessary. Reserve in the fridge.
- In a large pan on a medium heat, sweeten the white onion, carrots, celery and fennel in the olive oil for 3 minutes. Season with salt and pepper.
- Add the hot water and boil rapidly for 5 minutes. Add the courgettes and broad beans and cook for a further 3 minutes, then the peas and tomatoes and cook for 1 minute only. Lastly, mix in the pistou sauce and a generous handful of grated parmesan. Taste and correct the seasoning if necessary.
- Divide the soup between four bowls. Sprinkle some parmesan over each bowl. Serve the croutons either on the soup or separately.
Jason Palin – Chef
Come as a guest, leave as a friend… this is Jason’s mantra, he loves to make guests feel comfortable in the kitchen and teach them his top tips and tricks to get cooking like a pro. He has cooked all around the world and is bursting to share his my knowledge (and stories) with fellow foodies! I have worked as a head chef at leading luxury resorts and as a private chef to A-list names. His speciality is a fusion of worldwide flavours.