Pistou de resistance!
Not one of mine but created by the wonderful Ian Parmenter. I make this all the time. It is really easy and economical; honest!
The soup
2 large onions, sliced in rings
2 leeks, sliced in rings (I use lots of spring onions as they are cheaper)
2 carrots, grated
2 sticks celery, chopped
2 large potatoes cut into small cubes
200g fresh green beans chopped into bite sized lengths
100g cooked beans (haricot, kidney, etc)
5 or 6 cloves garlic crushed
2 tbspn olive oil (preferably extra virgin)
200 g cooked macaroni
1.5 litres stock (vegetable, veal or chicken)
The pistou sauce
3 cloves garlic, finely chopped
1 cup chopped fresh basil
2 egg yolks
1/2 cup olive oil
To serve
100 g grated gruyere or emmentalMethod:
In a heavy saucepan or stockpot put the 2 tbspn olive oil. Gently cook the onions, leeks, carrot, garlic and celery for 5 or 6 minutes. Add stock and simmer for 3/4 hour. (If you need more liquid to cover, add water.) Just before serving, season to taste, stir in the beans and macaroni and allow to warm through.
To make the sauce,
pound the fresh basil and garlic in a mortar - or blend. Add the egg yolk. Gradually stir in the olive oil, starting a few drops at a time - as you would for mayonnaise. The mixture should thicken. To serve, put a generous serving of pesto sauce into individual warmed bowls along with a sprinkling of cheese.
Gently ladle the soup over the top. Get everyone to wait a full two minutes, savouring the wonderful aroma, before stirring the mixture up well and eating with tremendous enthusiasm.
Truly, this is one of the worlds great dishes!
NoteThe pistou sauce will go brown if exposed for a long time to air. It sort of rusts. This is not a problem, except that it can look unsightly. The solutions are either to put in an airtight jar and cover with a thin layer of olive oil or to make up the sauce immediately before serving. The sauce will keep in the refrigerator for several days though because it contains raw egg yolk I prefer to make it up as I need it.Serving Suggestion: Put a small dollop of sauce in each bowl, sprinkle in a little grated cheese, pour on a good amount of soup
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2 comments:
Good to see one of my recipes has survived through the ages. Cheers, bon appetit and bliss wishes,
Ian Parmenter (now fairly feral in Margaret River)
Presuming I add the potato near the beginning, or with the stock....I wish I could find my original copy of this ....or is this in the instructions and I just can't read properly !?
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