Food recipes

Provence vegetable soup with pesto


As a starter or as a light dish, this vegetable soup with pesto is delicious.

Ingredients for 4 persons :

For the soup:

  • 1/2 onion
  • 1 celery
  • 1/2 zucchini
  • 1 tomato
  • 1/2 carrot
  • 1/2 leek (with the white and the tender green part)
  • 1 potato
  • 1 turnip
  • 50 g shelled peas
  • 50 g of sliced ​​green beans
  • 50 g fresh coconut shelled
  • 1.5 l vegetable broth
  • 80 g lean breast
  • 80 g butter
  • 3 tbsp. tablespoons of olive oil
  • 1 bouquet garni salt

For the pesto:

  • 10 g garlic
  • 40 g basil leaves
  • 10 cl of olive oil
  • 80 g grated Parmesan
  • Salt

Wash and peel the vegetables.

  • Cut the onion, celery, zucchini and tomato (previously peeled and seeded) into 5 mm cubes.
  • Cut the carrot, leek, potato, and turnip into 1 cm-thick whistles.
  • Cut the bacon into 5 mm sticks.
  • Cover the coconuts in water (start with cold water) and cook them with the bouquet garni for 40 min.
  • Cook the peas and green beans al dente in salted boiling water, then immerse them in cold water and drain.

Prepare the pesto:

  • Put all the elements in the bowl. Mix for 2 minutes 30 minutes, until you obtain a solid emulsion.
  • Pour the soup into a soup tureen, add a tablespoon of pesto, mix.
  • Serve the remaining pesto in a gravy boat. Serve hot.

Recipe : CIDIL -Photo : C. Herlédan

Video: Provençal Vegetable Soup. Provence Sebze Çorbasi (October 2020).