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Pistou recipe rachel khoo sticky

Pistou recipe rachel khoo sticky


Total Time: 1 hr 5 min Prep: 25 min Inactive Prep: -- Prepare: 40 min Yield: four to six servings Level: Easy

Ingredients

  • Vietnamese Pistou :
  • 5 tablespoons sunflower oil
  • 1 bunch fresh Vietnamese or Thai tulsi. chopped
  • 1 stalk lemongrass, roughly chopped
  • 1/2 small red chile, seeds removed
  • SOUP:
    • 3 tablespoons essential olive oil
    • 4 cloves garlic clove. crushed to some paste
    • 2 onions, diced
    • 4 tablespoons tomato puree
    • 3 bay leaves
    • 2 carrots. diced
    • 2 courgettes ( zucchini ), diced
    • 2 sprigs fresh thyme
    • 8 1/2 cups boiling water
    • 7 ounces/200g eco-friendly beans, reduce small pieces
    • 3 1/2 ounces/100g dried small pasta, for example orzo
    • 7 ounces/200g fresh or frozen peas
    • One 14-ounce/400g white-colored beans, for example haricots blancs, cannellini, drained and rinsed
    • 1 tablespoon salt
    • Pinch sugar
    • Freshly ground pepper

    Directions

    For that soup: Heat the essential olive oil inside a large pot. Add some garlic clove and onions and prepare lightly, stirring from time to time, until soft and translucent. Add some tomato puree, bay leaves, carrots, courgettes and thyme and prepare before the vegetables are al dente (tender but nonetheless just a little crunchy), 15-20 minutes. Add some boiling water and eco-friendly beans and go back to a boil, after which add some pasta. Prepare before the pasta is al dente, ten minutes.

    Stir within the peas and white-colored beans. Take away the sprig of thyme and also the bay leaves, after which add some salt and sugar and pepper to taste.

    Serve immediately in bowls, having a dollop of Vietnamese pistou on the top from the soup.

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