Winter Soupe au Paso Robles Pistou
December 06, 2024
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We wanted to do something special with the ultra special CA olive oil we get from Sam Wasserman in Paso Robles, so this Winter to celebrate their 2024 harvest we drummed up a winter variation of a Soupe au Pistou we love to make:
Soupe Ingredients:
1 diced Celery Stalk1 diced Carrot (no need to peel, just wash)
1/2 diced medium Yellow Onion
1/2 diced Fennel Bulb
1/2 cup 1/2” diced Butternut Squash (Hey roast the rest as a side!)
3 Lacinto Kale Leaves, destemmed and cut into 1” bites
1 Leek, cleaned, thinly sliced, white and light green parts only
1/2 15-ounce can whole peeled San Marzano Tomatoes, broken down with your clean hands.
2 teaspoon chopped Fresh Thyme
2 Fresh Bay Leaves
1 cup Dried Cannellini Beans soaked overnight and drained
A friendly pinch Red Chili Flakes (optional)
Salt - my favorite SoSalt
Zest of 1/2 a Lemon
1 Tablespoon Lacto-fermented Meyer Lemon Puree
Pistou Ingredients:
2 cups Fresh Basil Leaves, washed and dried1/2 cup Sqirl’s Dry-Farmed Extra-Virgin Olive Oil
1/2 cup microplane finely grated Parmigiano-Reggiano cheese
Zest of 1/2 a Lemon
Step by Step:
In a large pot, place the soaked beans, the vegetables, herbs and the optional chili flakes, and 1 Tablespoon of salt. Cover with room temperature water and add an additional 4 cups on top.
First, bring to a bowl then reduce heat to a simmer for 1.5-2 hours or until the beans are tender. Add more water as the soup cooks if necessary. Once near done, remove the bay leaves and season with the lacto-fermented Meyer Puree and more seasoning if needed.
When the soup is done, make the pistou. Place the basil leaves in the mortar with a good couple pinches of salt. Once crushed, go back and forth, working in the Parmigiano-Reggiano with lemon zest and the olive oil to make a wet paste.
Place Soup in bowls finishing with a healthy dollap of pistou plus some more Parmigiano-Reggiano and olive oil to finish.
