Soup with small salt and vermicelli flavoured with pistou

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Soup with small salt and vermicelli flavoured with pistou

Soup with small salt and vermicelli flavoured with pistou





Ingredients
Number of people
-
6
+

2 leeks

2 courgettes

4 carrots

150 g green bean

250 g small salt

3 potatoes

2 tomatoes

2 cloves of garlic

100 g grated Gruyère cheese

100 g vermicelli

1 tablespoon chopped basil

3 tablespoons of olive oil




Preparation 
TOTAL TIME: 1H25
Preparation: 25 min
Cooking time: 1 h
Step 1
Slice leeks, carrots, courgettes and green beans into very thin sticks. Cover them with 2.5 l of boiling water, add the salt, potatoes and tomatoes.
Step 2
Simmer for 1 hour at simmer.
Step 3
Crush the garlic with the basil and gruyère. Drain the potatoes and tomatoes and put them in the vegetable mill. Add the purée to the garlic mixture and emulsify with the olive oil in a drizzle.
Step 4
Pour the vermicelli into the soup and cook for 10 minutes.
Step 5
Add the pistou sauce off the heat and serve.
I add my grain of salt

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