Michel CHAPOUTIER

La recette de Marius

Verrine of vegetable soup with pesto

Verrine of vegetable soup with pesto

Preparation time: 15 minutes
Cook time: 1 hour

Serves 6

1 leek
1 celery stick
1 carrot
1 onion
1/4 peeled tomatoes can
1 potato
250g white beans (lima boons)
1 green bell pepper
1 tbsp olive oil
1/4 tsp cayenne pepper


PESTO:
2 garlic gloves
5cl olive oil
1 fresh basil sprig
2 tbsp dried non-salt pistachios
salt (fleur de sel if possible)
 


Peel and clean the leek. Peel the onion, celery and carrot. Seed pepper. Chop all vegetables into dices.

Sweat all vegetables with the olive oil tablespoon until golden. Add beans, tomatoes, cayenne and top up with water. Cover and leave it to cook 1h30.

After 1h30, peel and dice potato. Add to the soup and leave it to cook 1/2 an hour. Do not add salt until beans being cooked, unless they would not cook properly and would turn matched.

Prepare pesto: Peel garlic and take the germ off if it is necessary. Pulse in a food processor all pesto ingredients.

Salt extensively and serve the pesto soup hot with a blob of pesto sauce on the top and white Marius.

The pesto soup can be prepared in advance. Just warm it before serving. 


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