Soup Au Pistou Recipe

Instructions

1. 1

   Coarsely grind fennel seeds in a spice mill or with a mortar and pestle, or using a rolling pin crush them in a zip-top bag.

2. 2

   In a Dutch oven or large soup pot, heat the olive oil.

3. 3

   Add the fennel seeds, onions or leeks and cook, stirring occasionally, until soft and translucent. Add the minced anchovies and cook for another minute.

4. 4

   Add the thyme, carrots, zucchini, snap peas, garlic and salt. Season with pepper, and cook, stirring occasionally, until the vegetables are completely cooked, about 10-15 minutes. Add the beans, then the peas, pasta, stock and water. Bring the soup to a boil, and simmer a few minutes until the pasta is cooked.

5. 5

   While the soup is cooking, make the pistou: In a blender, mince the garlic with a generous pinch of salt. Coarsely chop the basil leaves and and add them to the blender. Blend until the mixture is relatively smooth.

6. 6

   Drizzle in the olive oil slowly, then pulse in the tomato and cheese. Taste, and season with more salt if desired. Serves

7. 7

   To peel the tomato: Make an X on the bottom of the tomato with a sharp knife, place in a bowl. Cover with boiling water and let sit for 2-3 minutes. Remove from the water and using a paring knife, peel the tomato.