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Soups and Starters Recipes -
Soupe au Pistou Recipe
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Soups and Starters
Recipes
-
Soupe au Pistou Recipe
Ingredients
Serve
6
-
250 g/8 oz dried haricot beans
-
2 tablespoons
olive
oil
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250 g/8 oz carrots, diced
-
2 leeks, diced
-
2 celery sticks, diced
-
375 g/12 oz tomatoes, skinned and roughly
chopped
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1.2 liters/2 pints water
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250 g/8 oz potatoes, diced
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250 g/8 oz thin French beans, cut into
1 cm/1/2 inch
lengths
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375 g/12 oz courgettes, diced
-
50 g/2 oz vermicelli
-
salt and pepper
Pistou:
Method:
-
Put the haricot beans in a large bowl and cover with cold water. Leave
overnight or for at least 5 hours to soak. Drain the
beans and transfer to a saucepan.
-
Cover with
fresh water and bring to the boil. Skim off any
scum on the surface and boil for 10 minutes.
Reduce the heat and simmer for 1
hour, or
until
tender. Drain and
set aside.
-
Heat the olive oil in a large saucepan. Add the
carrots, leeks, celery and tomatoes and fry over
a low heat for 2 minutes, then add the water.
Bring to the boil, reduce the heat immediately
and simmer for 15 minutes.
-
Add the potatoes,
French beans, courgettes, vermicelli and the
reserved haricot beans and simmer for
15-20 minutes, until the pasta and all the
vegetables are tender. Season to taste with salt
and pepper.
-
Meanwhile, make
the pistou. Put the garlic, salt and basil in a
food processor or blender and process to a
paste.
-
Add the Parmesan and, with the motor
running, pour in the olive oil in a thin trickle
through the feed tube until you have a thick
green paste.
-
Stir into the soup just before
serving, or hand the pistou separately.
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