The real soup with authentic Mamichou Pistou

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The real soup with authentic Mamichou Pistou

The real soup with authentic Mamichou Pistou

Number of people

3 zucchini

4 carrots, not too large

1 leek

1/2 onion

1/2 kg of green bean

5 potatoes

1 ripe tomato

1/2 box of flageolet

5 cloves of garlic

1 sachet of grated parmesan cheese (Grano Padano)

2 chicken broth cubes

1/2 glass of olive oil

1 basil

1 good handful of broken spaghetti

Preparation: 30 min
Cooking time: 45 min
Step 1
1. In a casserole dish, slice leeks + onion + carrots and sauté in a little olive oil
Step 2
2. Add boiling water up to half the level of the pot
Step 3
3. Add the green beans cut into small pieces + the box of drained flageolets
Step 4
4. Leave to cook for a while to slice the 4 zucchini and potatoes
Step 5
5. Then pour everything into the coconut, add the ripe tomato without peeling it and the two cubes of broth.
Step 6
6. Let cook over medium heat for 20 minutes, half-covered
Step 7
6. After cooking, remove the tomato, let it cool a little and peel it.
Step 8
7. Mix the tomato flesh with the basil and garlic. Add the parmesan cheese and olive oil. Kneading
Step 9
8. Cut the spaguetti into small pieces (2 / 3 cm) and pour them into the casserole dish, cook for 5 min
Step 10
9. Finally, pour in the prepared Pistou and finish cooking for 2 minutes.
Step 11
10. Stop the cooking and let it cool down.
Step 12
Pistou soup can never be enjoyed too hot, at the risk of "breaking" the aromas.
Step 13
It is much better warmed up the next day
I add my grain of salt

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