Saturday, 2 June 2012

Soupe Au Pistou

1lb French Beans cut into inch lengths
3 Pints of Boiling Water
4 Medium sized Potatoes, chopped finely
3 Chopped, peeled Tomatoes
1/4 lb Vermicelli
Salt and Pepper

Into the boiling water throw the beans, potatoes and tomatoes. When the vegetables are almost cooked add the vermicelli.

For the Aillade

3 Cloves of Garlic
Sweet basil, a good handful
1 grilled tomato, skin & seeds removed

Pound these ingredients together until smooth, add 3 tablespoons of the Pistou.

Pour the Pistou into a tureen, stir in the Aillade and some grated Gruyere

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