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| Here are a few of my favourite recipes |
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| Pistou soup |
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In a large pot melt a diced white onion in olive oil. Add a handful of fresh haricot beans, a handful of French beans cut into short lengths, a courgette and a tomato cut into small dice. Cover with two litres of water and top with a whole tomato.
After twenty minutes, add three medium-sized diced potatoes and remove the tomato : put aside as it will be used for the pommade. Cook for two hours , then add a handful of coqulllettes per person.
Crush in a mortar three cloves of garlic, a very large handful of fresh basil. Add the tomato a soupspoonful of parmesan cheese. Bind with olive oil to produce a pommade.
When the soup is cooked, switch of the heat and add the pommade to the soup. No further cooking is required.
Eat the soup very hot, even in summertime ! Serve with parmesan cheese or grated Dutch cheese. It will be even better re-heated gently the next day. |
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