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Soupe Au Pistou
Yield: 6 Servings
1/2 cup dried haricot beans, soaked overnight
1 onion, finely chopped
5 oz pumpkin, chopped
1 stalk celery, sliced
2 small leeks, chopped
2 baby turnips, diced
6 oz small green beans, cut into 1-inch pieces
5 oz shelled broad beans or lima beans
3 ripe tomatoes, peeled and chopped
2 oz fine vermicelli
salt and freshly ground pepper
1 handful basil leaves
3 garlic cloves
6 tbsp olive oil
3/4 cup grated Parmesan cheese
Drain haricot beans. Put into a large saucepan with onion, pumpkin,
if using, and 7 1/2 cups water. Bring to a boil and boil rapidly
10 minutes. Cover and simmer 1 hour.
Add celery, leeks and turnips and cook 10-15 minutes. Add remaining
ingredients. Cook 10 minutes or until beans and vegetables are
tender.
Meanwhile, make the pistou. Coarsely chop basil. Using a pestle
and mortar, pound garlic with the basil, then gradually add oil,
stirring until well blended. Stir in Parmesan cheese and 1 or 2
tablespoons of hot soup.
Pour the soup into warmed bowls, spoon a little pistou into each
serving,
Garnish with Parmesan shavings and serve.
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Pistou 02