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Pistou soup

The French and Italians both claim this wholesome and delicious peasant soup as their own. Raymond Blanc shows you how to make his version. Serves 4.
From Raymond Blanc Kitchen Secrets (S2)

For the pesto
large handful fresh basil
4 garlic cloves, crushed
100ml/3½fl oz extra virgin olive oil
pinch sea salt
2 pinches freshly ground white pepper
For the soup
4 tbsp extra virgin olive oil
½ medium onion, chopped into 1cm/½in dice
1 medium carrot, chopped into 1cm/½in dice
½ celery stalk, chopped into 1cm/½in slices
1 small courgette, chopped into 1cm/½in dice
½ small bulb fennel, chopped into 1cm/½in dice
1 tsp sea salt
pinch freshly ground black pepper
700ml/1¼ pints boiling water
4 tbsp fresh peas (optional)
120g/4½oz broad beans (optional)
1 medium tomato, skin on and diced
To finish the dish
50g/2oz pesto
40g/3½oz grated parmesan, plus extra to serve
large handful croutons or toasted garlic baguette
Preparation method
For the pesto, blanch the basil in boiling water for a few seconds, then refresh in cold water and drain. (This prevents the basil discolouring.)

Blend the basil and remaining ingredients in a food processor or blender to a paste.

Spoon the pesto in into a jar, cover and chill in the fridge.
For the soup, heat the oil in a large pan and gently fry the onion, carrot, celery, courgette and fennel for three minutes

Season with the salt and freshly ground black pepper, then add the boiling water, peas and broad beans and boil rapidly for 3-4 minutes. (Using boiling water minimises the cooking time so preserving the vivid colours, fresh taste, textures and nutrients of the vegetables.)

During the last minute of cooking, add the tomato, pesto and grated parmesan.

Season, to taste, with salt and freshly ground black pepper and serve in a warmed tureen with the croutons and extra grated parmesan alongside.

Tip

The pesto can be prepared up to a week in advance and stored, covered with cling film, in the fridge.