| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
French |
Simply, Antony |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; (finely chopped) |
| 1 |
|
Clove garlic; (finely chopped) |
| 1 |
cn |
Tomatoes; (chopped) |
| 2 |
|
Potatoes; (diced) |
| 2 |
|
Carrots; (sliced) |
| 2 |
|
Leeks; (sliced) |
| 1 |
pt |
Vegetable stock |
| 1 |
cn |
Haricot beans; (drained & rinsed) |
| 1 |
|
Courgette; (diced) |
| 50 |
g |
French beans |
|
|
A handful of spinach leaves; (optional) |
| 2 |
|
Cloves garlic |
|
|
A pinch of rock salt |
| 1 |
bn |
Basil leaves |
INSTRUCTIONS
FOR PISTOU
Sweat the onions and garlic in some oil in a pan. Add in the tomatoes and
allow them all to sweat away for 2 mins. Next add to the pan the vegetables
and the stock. Let this all cook out for 15 mins.
Meanwhile in a mortar and pestle, the pistou can be made. Add to the mortar
the garlic and the salt. The salt acts as an abrasive and helps the
crushing up of the garlic and basil leaves. Once the garlic has been
crushed, add in the basil leaves and crush them up into a pulp.
Dribble some olive oil in the mortar and continue to grind up the garlic
and basil until with the oil a paste is formed. Add some more oil if the
pistou is too dry.
After the ingredients in the pan have cooked out for 15 mins, add in the
haricot beans, courgettes, French beans and spinach. Let these vegetables
cook for about 2-3 mins and then the soup is ready to be served with the
pistou on top.
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