SOUPE AU PISTOU

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Soupe au Pistou image

A simple soup to make packed with intense flavour. From Elizabeth David's 'A Book of Mediterranean Food'.

Provided by evelynathens

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 cups boiling water
1 lb French beans, cleaned,cut in 1 inch lengths
4 medium potatoes, chopped finely
3 tomatoes, peeled,chopped
1/4 lb vermicelli
3 cloves garlic
1 cup fresh basil
1 grilled tomatoes, peeled and seeded
grated gruyere cheese

Steps:

  • Put the beans, potatoes and tomatoes into the boiling water.
  • Season with salt and pepper and boil over a hot fire.
  • When the vegetables are almost cooked, add the vermicelli and finish cooking gently.
  • Make the aillade: In a blender, blend the garlic, basil and grilled tomato until thoroughly smooth.
  • Add 3 tablespoonfuls of the liquid from the pistou (soup).
  • Pour the pistou into a tureen, stir in the aillade and top with some grated Gruyere (Swiss) cheese.

Nutrition Facts : Calories 686.9, Fat 3.2, SaturatedFat 0.5, Sodium 48.7, Carbohydrate 137.2, Fiber 36.1, Sugar 5.5, Protein 30.9

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