Podcasts

Cookalong with Gary O'Hanlon - Pistou Soup

Chef Gary O'Hanlon joins Ciara with this week's simple recipe - Pistou Soup    Serves 6-8  8 large heirloom tomatoes, blanched, skinned, de-seeded and cut into concasse (small dice)   80g broad beans, blanched and shelled  Olive oil (drizzle)   1 white onion, chopped fine  1 leek white, washed and sliced thin  2 cloves garlic, crushed  2 small carrots, peeled and diced  1 small courgette, diced  3 small potatoes, peeled, washed and cubed  1.2lt chicken stock  400g tin haricot beans (white beans)   70g green beans, blanched and diced  100g linguine or spaghetti (dragged over the edge of a table in a tea-towel)  80g frozen peas   250g bacon lardons (rendered in a frying pan and left to drain on kitchen paper)   sea salt and pepper to taste     Pistou  70g basil leaves  2 garlic cloves, peeled  80g aged parmesan  100-110ml olive oil     Method  For the Pistou  Add all ingredients to a food processor and blend  Season to taste     Soup  Add bacon to a cold frying pan and fry gently until crisp, set aside on kitchen paper  Heat a pot and add in a drizzle of olive oil.  Add in the garlic and onions, season and sweat, stirring every 20 seconds  Now add in the leek, carrot and potatoes, sauté without colour  Adjust seasoning and add in the tomatoes.  Now cover with chicken stock and bring to the boil   Add in the pasta, white beans and courgettes  Simmer until the pasta and veg is cooked through.  Now add in the lardons, broad beans, green beans, peas & haricot beans and bring back to the boil.  Adjust seasoning   To serve, fill a soup bowl and top with a tablespoon of Pistou.  Listen and subscribe to Lunchtime Live on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'. see more