Pistou soup by chef Xavier Mathieu
Chef Xavier Mathieu, of Le Phébus restaurant in Joucas, offers his version of soupe au pistou: a generous, fragrant dish that is emblematic of the Porvence region.
Ingredients for Xavier Mathieu's Pistou Soup
For the tomato water
5 kg tomatoes
7 carrots
5 onions
1 celery stalk
2 leeks
For the Pistou olive oil
500 g basil
280 g + 80 g olive oil
80 g Parmesan cheese
2 garlic cloves
3 ice cubes
Salt, freshly ground pepper
For the garnish
200 g cherry tomatoes
100 g medium Delicatesse potatoes
250 g green beans
100 g shelled coconut beans
100 g pasta balls (or pearls)
For the garlic purée
5 whole heads of garlic
50 g olive oil
Coarse salt, salt
For the finishing touch
Small-leaf basil shoots
Preparation steps for Xavier Mathieu's Pistou Soup
Tomato water: Blend the peeled tomatoes, then strain the pulp. Pour the tomato juice into a saucepan and bring to the boil. As soon as it starts to boil, strain through a clean tea towel to obtain clear tomato water. Cool immediately and store in a cool place. peel, wash and cut all the vegetables into large mirepoix. Brown the vegetables in a non-stick frying pan with as little olive oil as possible. Heat the tomato water in a saucepan to 90°C, then add the roasted vegetables.
Store in the fridge for 18 hours.
Pistou: Blanch the basil (plunge it into boiling water for a few seconds), then blend it with 280 g olive oil and an ice cube. Add the chopped Parmesan and peeled garlic. Blend to a paste-like consistency. Add 2 ice cubes and blend again with 80 g olive oil. Season with salt and pepper and discard.
Garnish: Peel the cherry tomatoes and halve lengthways. Boil or steam the potatoes for 10 minutes, then cut into 5 mm-thick slices. remove the stalks from the green beans, then cut into 2.5 cm lengths. Cook in boiling salted water for a few minutes, then cool in iced water. Cook the coconut beans in a pressure cooker for 12 minutes. Cook pasta in boiling salted water according to package directions, then cool in iced water. Mix the ingredients in the following proportions per person: 30 g green beans, 30 g coconut beans, 20 g pasta.
Garlic purée: Preheat oven to 150°C (gas mark 5). Cut off the top of the garlic heads. Place on a baking sheet lined with coarse salt. Bake for 40 minutes. Then peel and sieve. Season the purée with olive oil and salt. Transfer to a piping bag (or hermetically sealed container) and chill in the fridge.
Finishing and garnishing: Heat the vegetables with a spoonful of tomato water, then add the pistou, taking care not to overheat it so that it darkens and retains its flavor. To serve, place a large dot of garlic purée in the center of each soup plate, then arrange the vegetable mixture with pistou des-sus, followed by 2 cherry tomato halves and 3 potato slices. Garnish with basil shoots. Serve the tomato water piping hot in a separate carafe, for guests to pour onto their plates.
