Meggyleves – Hungarian sour cherry soup
Sweet or savoury? It hardly matters — this traditional Hungarian summer soup is above all...
French Classic: Soupe au Pistou
For this dish to live up to its legendary deliciousness, the vegetables must be super fresh.
For the soup:
| Ingredients (5 servings) | ||
|---|---|---|
| 200 | leek, cleaned, outer skin removed and cut into fine strips | |
| 100 | celery, top and bottom removed, cut into fine strips | |
| 2 | tablespoon(s) | olive oil |
| 200 | potatoes, peeled, finely diced | |
| 150 | augergine, peeled, finely diced | |
| 200 | courgette, finely diced | |
| salt | ||
| pepper | ||
| 250 | broccoli cut into small florets | |
| 150 | spinach or young chard, washed and chopped | |
| 150 | g | French beans, cut into 2 cm pieces, runner beans also suitable |
| 400 | white beans (1 tin Borlotti or Cannelini beans) | |
For the pistou:
| Ingredients (5 servings) | ||
|---|---|---|
| 100 | olive oil | |
| 1 | bunch | basil |
| 2 | handful | fresh garlic, peeled |
| 2 | tablespoon(s) | freshly grated parmesan or pecorino cheese |
- Put the leek and celery in a large pan of salted boiling water, bring to the boil and cook for 5 minutes.
- Add the aubergine, courgettes and potatoes, stir, season if necessary. Bring back to the boil.
- After 10 minutes, stir in the broccoli and spinach, simmer gently for another 10 minutes, then add the runner beans and white beans.
- Simmer again for 20 minutes until everything is cooked and has taken on a dull green-grey colour - that's how it should be!
- For the Pistou, blend all the ingredients (garlic, basil and parmesan) to a rough texture in a blender. Add the oil to make a paste.
Serve the soup with a spoon of Pistou in each bowl. The soup tastes best enjoyed lukewarm.
