Recipe

Late Spring Minestrone with Green Pea Pistou

Community Pick!

Recipe
No Questions Yet

Late Spring Minestrone with Green Pea Pistou

Photo by Marie Viljoen

This recipe was entered in the contest for Your Best Minestrone/Soupe au Pistou
A&M's Testing Notes: The soup's mint, peas and favas make a very springlike soup. Next time, I would take the time to blanch and peel the favas before adding them to the soup. All the mint gives the soup a great...
The soup's mint, peas and favas make a very springlike soup. Next time, I would take the time to blanch and peel the favas before adding them to the soup. All the mint gives the soup a great herby freshness. The pea-mint pistou is a natural extension of the soup, tying everything together and adding an element of creamy goat cheese. - Stephanie

Expand Collapse
Chef
Marie Viljoen's Notes: Big, hearty minestrones are the stuff of cold winter nights. In late spring, I lighten up this comfort dish with fresh fava beans, peas and green garlic, topping it with a light goat cheese...
Big, hearty minestrones are the stuff of cold winter nights. In late spring, I lighten up this comfort dish with fresh fava beans, peas and green garlic, topping it with a light goat cheese and green pea pistou, bright with mint. - Marie Viljoen

Expand Collapse

Serves 4

Green Pea Pistou:

1 cup cooked green peas Ask a question about this ingredient

2.5 ounces soft, white goat cheese Ask a question about this ingredient

3 sprigs fresh mint, stalks removed Ask a question about this ingredient

1 tablespoon fresh lemon juice Ask a question about this ingredient

salt and pepper to taste Ask a question about this ingredient

In a food processor combine all the ingredients and whizz till just smooth.
Ask a question about this step
Taste, adjust seasoning, and keep aside in a bowl.
Ask a question about this step

Late Spring Minestrone:

4 slices of pancetta Ask a question about this ingredient

1 shallot, finely chopped Ask a question about this ingredient

3 scallions, whites and greens chopped Ask a question about this ingredient

1 green garlic bulb, chopped, reserve the greens Ask a question about this ingredient

2 cups shelled fava beans, very roughly chopped Ask a question about this ingredient

1 cup shelled green peas Ask a question about this ingredient

4 cups chicken broth Ask a question about this ingredient

1 bunch fresh mint Ask a question about this ingredient

2 teaspoons sugar Ask a question about this ingredient

salt and pepper to taste Ask a question about this ingredient

In a saucepan, cook the pancetta till the fat starts to run. Add the shallot, scallions and chopped garlic.
Ask a question about this step
When the onion turns translucent add the beans and peas. Stir.
Ask a question about this step
Add the chicken stock, sugar and the bunch of mint.
Ask a question about this step
After five minutes at simmer add the chopped greens of the green garlic.
Ask a question about this step
After another five minutes test to see if the beans are cooked.
Ask a question about this step
If they are, add salt if you need it, as well as the lemon juice (Adding the acidic juice earlier will toughen their skins).
Ask a question about this step
Add 3 Tbsp of the green pea pistou and stir into the soup.
Ask a question about this step
Serve into bowls and top with a dollop of bright green pistou.
Ask a question about this step

3 Comments on Late Spring Minestrone with Green Pea Pistou

dymnyno added over 2 years ago

A perfect spring soup!

lastnightsdinner added over 2 years ago

Did you mean to type salt instead of sugar in the ingredient list? At any rate, this looks and sounds lovely - just the thing for a damp and rainy spring evening.