Vegetables from the sun, a trio of beans, garlic and basil: pesto soup is an emblematic Provençal dish. Jeanine, Marseille's grandmother, shares her recipe with us.
| Modified on 31 Jul 20 at 11:11
For Jeanine, based in the south of France since her birth, pesto soup, it is above all a family affair. “We have always eaten it in my family in the Midi. I have memories that go back a long way, when we ate our first soup of the year after going to the market with Mom… ”.
Emblematic dish of the Provence, pesto soup (Jeanine makes the first syllable of "pesto" sing) smells like summer, with all its sunny vegetables and basil garlic sauce.
Few people don't like it. When I receive people at my house, I do so often. My southern friends know how to do it, my friends from other regions are asking for it!
Traditionally prepared from spring – "when you had to wait for the seasons to have the right products," says the septuagenarian – it is a complete dish, simple but effective. Jeanine has agreed to share her recipe with us to brighten up your meals this summer. To your taste buds!
Read also: The pike quenelle, a staple of Lyon's corks
For 4 people
- 350 grams of white beans
- 350 grams of red beans
- 350 grams of flat green beans ("not the snapdragon, eh!")
- 350 grams of potatoes
- 350 grams of courgettes
- 3 carrots
- 150 grams of shellfish
- A wedge of raw or cooked ham, or a little salted (like 200 grams). ("It's my little twist to bring a little more flavor and a little consistency. My husband only likes it that way!")
- For the sauce: 250 grams of fresh ripe tomatoes, four cloves of fresh garlic, olive oil and a large bunch of whole basil.
First, cut all the ingredients (except those for the sauce) into cubes in a large 2-liter pot of water and boil (“like a soup!”) Over low heat (“but you still have to it's boiling ”) for an hour and a half.
Then add the shells and cook for another half an hour. By adding salt and pepper, of course.
It has to make a fairly thick and generous soup, not as clear as a broth.
At the same time, crush the fresh tomatoes, chop the basil leaves and pass the garlic through a garlic press, before crushing it all in a mortar.
Then stir the mixture with the olive oil (count about a tablespoon per person) until you have a paste.
Finally, when the soup is ready, stir in the sauce and serve. "I also offer Parmesan and grated Gruyere on the side for those who want to add it to their soup," explains Jeanine.
Any other advice before tasting? "If the soup is not thick enough, don't hesitate to cook it longer," Jeanine replies.
And only take real fresh products to get the real taste of good things!