From Daniel Anny � A Touch of Class Hair Salon, Largo, Florida
SOUPE DE PISTOU ( BASIL SOUP ) FOR 6 PEOPLE
15 TO 20 MINUTES WORK + 12 HRS SOAKING OF
BEANS
(Or You May Buy The Beans in a an Already Prepared)
Cooking Time -1 Hr 30 TO COOK.
FOR THE SOUP YOU NEED
1/2 Pound OF FRESH GREEN BEANS
1/2 Pound OF DRY WHITE BEANS
1/2 Pound OF CARROT
3 TURNIPS
3 CELERY STALKS
2 LEAKS
2 POTATOES
1 BIG ONION
2 SOUP SPOONS OF OLIVE OIL
APPROX 1/2 LB (8 OZ) OF MACARONI - UNCOOKED
SALT & PAPER
FOR THE SAUCE YOU NEED
1 BIG BUNCH OF FRESH BASIL
1 WHOLE GARLIC HEAD
1 EGG YOKE
1/4 LB. OF SWISS CHEESE SHREDDED
1 TBSP OF OLIVE OIL
TO DO IT
THE DAY BEFORE: SOAK THE DRY WHITE BEANS IN A BIG BOWL.
(OR YOU MAY ALREADY BUY THE BEANS PREPARED IN A CAN)
THE DAY OF:
CLEAN GREEN BEANS, CELERY & CARROTS. DICE THEM.
CLEAN THE LEAKS & SLICE THEM.
DO THE SAME FOR THE ONION .
DRAIN THE WHITE BEANS.
IN A BIG COOKING POT, ADD OLIVE OIL & ONIONS. SAUT� FOR 2 MINUTES,NOT TO
BROWN
BUT JUST TO MELT.
ADD WHITE BEANS, AND ALL THE VEGETABLES. COVER WITH WARM WATER & SALT &
PEPPER.
BRING TO A FULL BOIL. TURN DOWN TO LO SIM FOR 1 Hr .
ADD THE MACARONI & ADD WATER IF NEEDED. COOK FOR 30 MORE MINUTES.
THEN START TO MAKE THE SAUCE
PEEL THE GARLIC, WASH THE BASIL, PUT THEM IN A BOWL ( MORTIER) & SMASH IT
UNTIL IT BECOMES A PASTE.
ADD THE EGG YOKE , & OLIVE OIL( DROP BY DROP) & TURN & TURN TO MAKE A NICE
CREAMY SAUCE.
THEN SLOWLY ADD 2 SOUP SPOONS OF COOKING BOUILLON FROM THE COOKING SOUP.
IN A BIG SOUP TUREEN ( SOUPIERE ) POUR FIRST THE SAUCE, THEN COVER IT WITH
THE CHEESE.
THEN POUR THE SOUP. MIX VERY SLOWLY & SERVE .
IF YOU HAVE MORE SOUP THAN YOU NEED FOR ONE MEAL, ONLY USE WHAT YOU NEED OVER YOUR SAUCE. IT IS BEST TO MAKE THE SAUCE FRESH FOR EACH MEAL
ENJOY!1 THIS IS AN ORIGINAL RECIPE FROM NICE on the FRENCH
RIVIERA.
RECIPE FROM DANNY OF THE NEW APPROACH INC.
BONNE APPETIT .
