Gégé's pistou soup

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Gégé's pistou soup

Gégé's pistou soup

Number of people
For the soup:

2 medium onions

5 leeks

4 carrots

1 turnip or 2 small ones

3 handfuls of green beans

200 g white beans in their natural state

30 g shells

1 zucchini

3 potatoes

1 celery stalk
For the pistou:

3 ripe tomatoes

2 cloves of garlic

3 tablespoons of olive oil

10 basil leaves

Preparation: 30 min
Cooking time: 1h30
Step 1
You have to peel the vegetables and cut them into small cubes for more flavour. First brown the leeks and onions in olive oil (10 min) over medium heat, then add the other vegetables and salt. Fry the whole thing for 10 minutes. Add water at the height of the vegetables and cook over high heat, then medium 1 H. Add the can of white beans. After 10 min add the shells. After 10 minutes, stop cooking and let stand for 15 minutes. Add the cold pistou.
Step 2
Pistou recipe: blend garlic and basil in a blender with olive oil and salt until you make an ointment. Then add 3 ripe tomatoes and blend them together in a blender. Basil should not be brought to a boil to keep all its flavour.
I add my grain of salt

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