Making a Vegan Pistou Soup with Chef Raymond Blanc | Le Chameau X Le Manoir Aux Quat'saisons
Chef Raymond Blanc talks us through his vegan pistou soup recipe using the freshly picked ingredients from the gardens at Le Manoir
Created by celebrated chef Raymond Blanc OBE, Le Manoir aux Quat'Saisons is one of the country's most cherished manor house hotels. We received two Michelin stars in 1984, the first year of our opening, and, remarkably, have held them ever since.
Surrounded by lawns, flower borders and orchards, our setting is postcard-perfect. But beyond the eye-catching displays are vegetable and herb gardens that provide the kitchen—and the acclaimed Raymond Blanc Cookery School—with ultra-fresh, organic produce. They guarantee our restaurant remains at the cutting edge of culinary excellence.
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Soup au Pistou
Hearty vegetable soup with fresh pesto sauce served all winter long in the South of France.
Soup au Pistou
4 potatoes
2 leeks white and light green part only
8 oz. fresh green beans
1 onion
4 T. olive oil
4 carrots
4 stalks celery
4 zucchini
1 t. salt and ½ t. pepper
2 C. chopped canned tomatoes
4 C. chicken or vegetable stock
2 C. canned white beans drained and rinsed
Chop onions and leeks into small pieces of equal size
Warm olive oil in a large stock pot over medium low heat
Sweat the onions and leeks for 10 minutes until onions are translucent and leeks are tender
Chop zucchini, carrots and celery into quarter inch pieces, cut the green beans into pea sized pieces
Add to the onions along with salt and pepper
Cover and sweat down for 15 minutes
Add tomatoes and chicken stock; cover and simmer for 30 minutes
Add the white beans and simmer for 10 minutes
For the Pesto:
1 C. loose packed fresh basil leaves
½ C. olive oil
2 cloves garlic
2 T. pine nuts
¼ C. parmesan cheese
Pulse blend the basil, garlic parmesan, pine nuts and ¼ C. olive oil
Drizzle more olive oil as needed while pulse blending until you have a soft paste
Stir pesto into the soup and serve with extra grated parmesan or put the pesto in a bowl and have everyone add their own.
Soupe au Pistou: Vegetable Soup with Basil & White Beans Recipe Demo
An elegant, nourishing vegetable soup that freezes well. Recipe details and extra notes at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Soupe au Pistou - Provencal Vegetable Soup with Basil
4 oz dried white beans (soaked overnight, drained)
6 cups water
(or 1 can of white beans)
2 quarts chicken stock
2 carrots, diced
1 lb tomatoes, peeled, cored, seeded, and chopped
1 onion, chopped
1 leek, tender parts only, diced
bouquet garni: 1 bay leaf, 1 thyme sprig, 1.5 parsley stems
salt and freshly ground pepper
4 oz green beans, trimmed, cut into 1/2 inch lengths
2 small zucchini, diced
pistou:
1.5 garlic cloves
1 cup packed basil leaves
freshly ground pepper and salt
1 cup freshly grated parmesan cheese
1/2 cup olive oil
Put the beans in a pot with the water. Bring to a boil and simmer for 1 hour or until tender, then drain.
Put the beans, carrots, onions, leeks, and tomatoes in a stock pot and add chicken stock. Add a bay leaf, thyme sprigs, parsley, salt and pepper.
Bring it all to a boil, then reduce to a simmer for 30 minutes.
Add the green beans and zucchini and cook for 10 minutes. Discard the bouquet garni. Taste for seasoning.
For the pistou: Pound the garlic, basil, and salt in a large mortar. Work in some of the parmesan until the mixture is a stiff paste, then add the oil little by little, adding more parmesan until the mixture is barely fluid. Alternatively, you can use a food processor.
Ladle the hot soup into hot bowls with pistou on top or pass pistou separately.
This soup is pretty blah without the basil, so you can’t miss this!
A food processor is significantly better, but I’m gonna try with just a spoon for those of you who may not have a food processor.
Vegetable Soup with Pesto by Chef Ludo Lefebvre
Rich and earthy thanks to hearty vegetables, but still bright and fresh thanks to hand-ground pesto: Chef Ludo Lefebvre's vegetarian soup brings together delicious veggies, pesto, and pasta for a delicious dish that everyone will love.
Vegetable Soup with Pesto:
Round Dutch Oven in Berry:
Originally featured on Ludo à la Maison for Food & Wine Magazine.