Cyril Lignac’s pesto soup recipe

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Cyril Lignac's pesto soup recipe





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“Tous en cuisine”: the recipe for the pesto soup by Cyril Lignac

Every evening, in “Tous en cuisine” on M6, Cyril Lignac concocts live tasty dishes of which only he has the secret. Today, the chef is sharing his delicious pesto soup recipe with us. On your aprons!

Tonight, it’s off to the Old Port with a family, easy and original recipe from Cyril Lignac. In these rainy weather, the chef offers us to treat us to a good pesto soup with flavors of Marseille. Good vegetables, basil, olive oil … so many easy-to-cook ingredients for a gourmet and comforting recipe. It’s up to you !

The recipe for pesto soup by Cyril Lignac

The ingredients for 4 people :

  • 2 liters of water
  • 350g green beans, hulled and cut into small pieces of 0.5cm
  • 3 potatoes, washed and cut into 1 cm cubes
  • 2 tomatoes, peeled or peeled, without the core and cut into cubes
  • 300g angel hair vermicelli
  • ¼ bunch of chopped basil
  • 3 garlic cloves, peeled, degermed and cut into 4
  • 15cl of olive oil
  • 50g grated cheese
  • Fine salt and freshly ground pepper

Utensils :

To make Cyril Lignac’s pesto soup recipe, you need:

  • 1 saucepan + 1 spatula
  • 1 mortar + 1 pestle

The steps for preparing Cyril Lignac’s pesto soup:

Step 1 : Peel the potatoes and carrots, then cut them into cubes. Then cut the courgettes into large cubes and put the whole in a pot or casserole dish. Add 2 tablespoons of olive oil and 1 branch of basil. Season with salt and pepper, fill up to a third of the pot with water, bring to a boil, then cover and simmer for 20 minutes.

2nd step : meanwhile, hull the green beans, peel the tomatoes, the garlic cloves and the onions and chop them finely. In a skillet over medium heat, sauté the tomatoes and onions for 5 minutes, with 2 tablespoons of olive oil, salt and pepper.

Step 3: after 15 minutes of cooking the potatoes, add the kidney beans, white beans, beans and pasta, and continue cooking, covered and simmering lightly, for 10 minutes.

Step 4: to prepare the “pomade”, take 2 nice tablespoons of diced potatoes in the casserole dish using a skimmer and put them in the bowl of a food processor. Then add the onions and tomatoes, the garlic cloves, all the basil, olive oil, and salt and pepper, then mix to obtain a thick pesto (add a little olive oil if necessary. ‘olive as needed).

Step 5: mix this ointment into the soup broth, and serve your pesto soup very hot, possibly sprinkled with a little Parmesan.

If you have more time, prepare your pesto soup in a more traditional way, taking dried kidney beans and white beans, soaking them the day before, then cooking them (a little more than 30 minutes) in the pot the next day.

Read also :

“All in the kitchen”: the recipe for vegetable minestrone by Cyril Lignac

“Tous en cuisine”: the recipe for spaghetti with sausages and tomato sauce by Cyril Lignac

Cauliflower gratin: our tips and recipes to make it a success every time

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