Description
Pistou is a very rich, thick, very aromatic and incredibly tasty soup. Recipe from Alexei Zimin.
Ingredients
-
Onion
2 piece
-
Garlic
6 tooth
-
Bay leaf
2 piece
-
Potatoes
2 piece
-
Olive oil
100 ml
-
Basil
100 g
-
Parmesan
100 g
-
The Apium graveolens Dulce
3 piece
-
Carrots
3 piece
-
Vermicelli
100 g
-
Tomatoes in own juice
400 g
-
Beans
400 g
-
Green beans
100 g
-
Broth
2 l
-
Salt
-
Black pepper
Cooking
To prepare all the products. Instead of tomatoes in own juice, I had a package of pureed tomatoes Picante. Fresh green bean, unfortunately, we do not bring, say not in demand, so frozen. Unfortunately, I also found petiolate celery, replaced by root.
Wash vegetables and clean. Carrots and celery and chop sticks. Cut the potatoes into small cubes. Onions to chop.
Fry the lightly crushed garlic cloves in olive oil.
Send to garlic, carrot and celery, sauté for two minutes.
Then add the onion and potatoes and cook for another three minutes.
Toss in a Bay leaf.
Pour the broth, bring to a boil and cook over low heat for five minutes.
Add green beans and noodles. If you do not like thick soups, vermicelli can be put less, for example 80 g.
After three minutes add the tomatoes and white beans, season with salt and pepper to taste, cook for another 2-3 minutes. Tomatoes it is better to use a peeled, seedless.
Meanwhile, the cheese and Basil to punch in a blender to a paste
And stir into the soup. Stir soup until complete dissolution of cheese. To taste it needs more salt and pepper. Ready soup, allow to stand, covered for 15 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.