Vegetable broth with white wine and pistou

Similar to Italian pesto, Provençal pistou is made from basil crushed with garlic and olive oil; in this recipe, Michel Lemoine stirs it into a hearty vegetable broth
By Michel Lemoine
Vegetable broth with white wine and pistou
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 80 g butter
  • 1 small red onion, diced
  • 2 cloves garlic, diced
  • 1 medium carrot, diced
  • 100 g celeriac
  • 0.5 aubergines
  • 1 orange peppers, diced
  • 1 small bulb fennel, diced
  • 100 ml white wine
  • 1 litres vegetable stock
  • 1 pinches salt and black pepper, to taste
  • 1 sticks celery, diced
  • 2 plum tomatoes, diced

For the pistou

  • 1 clove garlic, crushed
  • 1 tbsp extra virgin olive oil
  • 12 basil
  • 1 pinches salt


1. Heat the butter in a large saucepan over a medium heat. Soften the onion and garlic with the butter for 2-3 minutes, without colouring. Add the carrot, celeriac, aubergine, pepper and fennel. Cook for another 6-8 minutes.

2. Add the white wine and vegetable stock, season with salt and pepper and simmer for another 6-8 minutes - the vegetables should retain a little crunch. Add the diced celery stick and cook for a further 5 minutes.

3. For the pistou, pound the garlic and olive oil in a pestle and mortar until it becomes smooth. Add the basil leaves and continue to pound until thoroughly blended.

4. To serve, place a couple of ladles of broth into a soup bowl, add a sprinkling of diced tomato and 1 teaspoon of pistou; serve with crusty country-style bread.

Rate This Recipe