A Very Green Soup

Make your pistou in a mortar and pestle. Start by pounding your pistachios to a fine crumb, then set aside. Add the garlic and pound to a paste with a pinch of salt. Add the basil, one handful at a time, reducing that to a paste before adding more. Add another pinch of salt for more abrasion.

Next, add the crushed pistachios and mix them into the basil. Things should start looking a little creamier now. Start drizzling in the olive oil, little by little, mixing with the pestle as you go. When all the oil is in, mix in the cheese and black pepper, then set aside. You should have a fairly thick paste, but if it looks dry, add a little more olive oil.

To make the soup, heat a stockpot over a medium-low heat and sweat the shallot, carrot and green garlic in the olive oil until soft and translucent but not coloured.

Add 1.3l of water and bring to a simmer. Season with salt, but avoid making it too salty.

Add the zucchini and borlotti beans and simmer for 3-4 minutes until the zucchini is beginning to soften.

Next, add the peas and cook for an additional 2 minutes. Add the broad beans, butter beans, asparagus and spinach and simmer for another 2 minutes.

At this point, the soup is finished. Ladle into bowls and top with a good spoonful of pistou and an extra drizzle of olive oil.