soupe au pistou... oui oui!

When in doubt, go French. That’s what the experts say, right? Classic French cooking, though not an everyday occurrence, still gets top ratings from the ol’ Michelin star chefs.

But I’m thinking – in the vain of the lovely Disney flick Ratatouille – of rustic French cooking. Soups packed with chunky vegetables and topped with a spoon or two of pesto and crème fraiche. Soupe au pistou = soup with pesto.

Aside from the fact that it tastes absolutely brilliant, it’s healthy too. Even South Beach diet recommends it – and it's in Phase 1 even, that generally horrid phase when you’re not allowed to each much of anything. Click here for their version.

Like any veggie soup, the choice is yours as to whether you do or don’t add specific vegetables. That choice could be dictated by what’s in your freezer or fridge, or the time of year. In summer I’d make my own pistou – but right now I think it’s best to stick with the jar.

In any case, here’s my version:

Soupe au pistou
(serves 2 generously, with leftovers)

3 medium leeks, chopped
1 large carrot, chopped
4 stalks celery, sliced and chopped
1 tbsp olive oil
250 g button mushrooms, quartered
1 large courgette, sliced into rounds
½ a small cabbage, sliced thinly (shredded even)
2 litres of chicken or vegetable broth
1 stalk rosemary
salt and freshly ground black pepper

4 tbsp crème fraiche
4 tbsp green pesto

Heat the olive oil in a large pot, and add the leeks, carrot and celery. Sauté over medium heat for approximately 10 minutes, covering if necessary.

Add the mushrooms, courgettes, rosemary and cabbage and mix together. Add the broth and season well. Bring to a boil and then reduce to a simmer for about 20 minutes.

After 20 minutes, check the seasoning. Ladle into large bowls and spoon over the crème fraiche and pesto. As an extra option, a few twists of cracked red pepper is quite nice.

Calories per (quite large) serving: 330. And it’s very filling. (For the whole rest of the night, I didn’t once think about how I’d like chocolate!)

To keep the heartier eaters happy, serve with slices of bread or baguette.

Tell me you don’t love that soup.