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Ingredients

• 75 g leaves basil
• 60 g pecorino or parmesan, or a mixture of the two
• 60 g pine kernels
• 3 clove garlic, roughly chopped
• 125 ml olive oil

• 3 tbsp olive oil
• 3 ears of sweetcorn
• 1 large onion, chopped
• 3 clove garlic, finely chopped
• 6 fresh fillets of anchovy fillets, roughly chopped (optional, but a good idea)
• 800 g canned chopped tomatoes
• 2 tbsp tomato pure
• 1 bouquet garni, (thyme, bay leaf and parsley sprigs tied together with string)
• 1 litres vegetable stock or water
• handful of basil
• black pepper
• 3 tbsp crme frache, to serve (optional)

• 1/2 stick of French bread, sliced into rounds about 1cm thick
• 4 tbsp olive oil
• 3 tbsp pesto

Description

Sophie Grigson's Superb Soup Tickles The Taste Buds, But The Croutons Add Another Lip Smacking Layer Of Flavours And Textures

UK TV