{"id":8089,"date":"2020-04-08T18:05:32","date_gmt":"2020-04-08T18:05:32","guid":{"rendered":"https:\/\/chefmartino.se\/?p=8089"},"modified":"2020-04-09T08:06:04","modified_gmt":"2020-04-09T08:06:04","slug":"bean-soup-with-pistou","status":"publish","type":"post","link":"https:\/\/chefmartino.se\/sv\/bean-soup-with-pistou\/","title":{"rendered":"Medelhavsb\u00f6nsoppa med pistou"},"content":{"rendered":"\t\t
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I always cook more soup than I need.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0Because it lasts well (and to freeze). So multiply the quantities on the recipes if you are still going to cook this lovely mediterranean bean soup.<\/p>

I really love this bean soup with rich flavour of fresh basil and garlic from the “pistou”. Also perfect with a slice of Sourdough bread<\/a>\u00a0together with the soup.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Recipe for 4 servings<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1.5 l\u00a0vegetable broth.<\/a><\/div>
3-4 dl dried beans (I used white and yellow peas). To be soaked for 1 day and cooked separately. Otherwise buy pre-cooked 1 can or approx: 500g<\/div>
2 carrots<\/div>
1 large fennel or two small ones<\/div>
2 yellow onions<\/div>
1 piece of white leek (about 10 cm)<\/div>
1\/2 (small) root celery<\/div>
4 garlic cloves<\/div>
1 bay leaf<\/div>
A few sprigs of fresh thyme<\/div>
Olive oil for cooking<\/div>
Salt and pepper<\/div>
A little lemon juice (to taste)<\/div>
(you can if you want use a pinch of chili flakes and heat up the soup)<\/div>
\u00a0<\/div>
Do like this:<\/strong><\/div>
Peel and rinse the vegetables. Then cut them nicely into small cubes (shred the leek thinly).<\/div>
Pour a few tablespoons of olive oil into a saucepan and heat.<\/div>
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Add the vegetables and let them “soak in” the oil for a while without taking color.<\/div>
Pour over the broth, add the thyme and bay leaf. Then simmer for 20-30 minutes.<\/div>
Now it’s time to put in the beans and taste with salt and pepper and some lemon juice.<\/div>
Serve in warm deep plates and drizzle over a bit of pistou and a sprig of parsley or thyme.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Classic Mediterranean Pistou<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pistou<\/a> is the French variant of Italian pesto. The big difference is that it does not contain any pine nuts. There’s only one way to make true pistou – <\/em>by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pinch of salt with a pestle to puree them into a silky, creamy sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients:<\/strong><\/div>
1 small garlic clove<\/div>
1 pot of fresh basil<\/div>
1 pinch of salt<\/div>
3-5 tablespoons olive oil<\/div>
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To do:<\/strong><\/div>
Crush the garlic in a mortar.<\/div>
Remove the leaves and thin stalks from the basil and place in the mortar.<\/div>
Sprinkle with salt and start to mash until it becomes a “batter”.<\/div>
Drop in a little oil at a time and keep mixing.<\/div>
It doesn’t have to be a completely smooth batter.<\/div>
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Drop the pistou into the soup and enjoy\u2026<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hello!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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“If you have any questions, get in touch. Use the “Live Chat” here on site…”.<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

I always cook more soup than I need.  Because it lasts well (and to freeze). So multiply the quantities on the recipes if you are still going to cook this lovely mediterranean bean soup. I really love this bean soup with rich flavour of fresh basil and garlic from the “pistou”. Also perfect with a […]<\/p>\n","protected":false},"author":1,"featured_media":8090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[64,411],"tags":[],"class_list":["post-8089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-martinos-recipes","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/posts\/8089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/comments?post=8089"}],"version-history":[{"count":0,"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/posts\/8089\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/media\/8090"}],"wp:attachment":[{"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/media?parent=8089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/categories?post=8089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefmartino.se\/sv\/wp-json\/wp\/v2\/tags?post=8089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}