Hi Guys

Well it's a very windy Tuesday in the mother city, seems like soup may be a good choice of what to make for supper tonight!

Soupe Au Pistou (Serves 4-6)

Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France!

1 TBS Olive Oil
20 gr unsalted butter
1 leek (pale part only) thinly sliced
1 Large potato, peeled, cut into 1 cm cubes
3 cups (750ml) chicken or vegetable stock
400 gr flageolet beans or cannellini beans, drained, rinsed
200 gr baby green beans, trimmed cut into 2cm lengths
2 zucchinis (baby marrow) cut into 1 cm lengths
500 gr broad beans, podded ( to give about 1 cup)
1 cup (120gr) frozen peas

PISTOU:
2 cloves garlic
1 cup fresh basil leaves
2 TBS toasted pine nuts
2 TBS Olive oil
1/3 cup (25gr) grated parmesan

Method:

For the Pistou, place the garlic, basil leaves and pine nuts in a magimix or mortar and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected.

Heat the olive oil and butter in a large saucepan over a medium heat, add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10 minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 TBS of Pistou, then serve in bowls with the remaining pistou on the side.
Flageolet beans are from selected delis and gourmet shops, broad beans are from selected greengrocers or markets when in season. Try Kaddyplus, London, and Le Quartier Gourmande for those of you in Mauritius! (Oh and Medine market)

Crisp Skinned Salmon with mustard spring greens: (serves 6)

6 x 180gr Salmon fillets with the skin on
2 TBS Olive oil
2 bunches thin asparagus spears (no fresh used green tinned one's)
250 gr mixed sugar snap peas, snow peas and baby green beans
80 gr unsalted butter
1 TBS wholegrain mustard
1/2 cup fresh mint leaves
2 TBS finely chopped chives

Lemon Mayonnaise dressing:
1/2 cup (150gr whole egg mayonnaise (use my recipe)
Juice of 1 small lemon
2 TBS creme fraiche or sour cream (whip cream addd in lemon juice to make it sour)

Preheat Oven to 180* D
For the dressing, place mayo, lemon juice and creme fraiche or sour cream in a bowl and mix until you have a loose dressing. Season with sea salt and then set aside.
Rub salmon fillets with salt and pepper. Heat a large ovenproof frypan over a medium heat. When the pan is hot, ad the salmon skin-side down and cook for 1 minute until it starts to crisp. Turn and cook for a further 30 seconds, then transfer the pan to the oven and bake for a further 5 minutes or until cooked but still a little rare in the centre.
Meanwhile blanch all the vegetables in a pan of boiling salted water for 1 minute until bright green. Drain, refresh in cold water, then drain again. Melt the butter in the same pan over a medium heat, then stir in the mustard. Add the blanced vegetables and mint and toss for 1 minute, then stir in chives and season with sea salt and freshly ground black pepper.
Serve the fish with the mustard greens, drizzled with the dressing!

Delicious, so go shopping and get cooking!

Cheers
Sue xx