18 Oct Pistou Soup
|Serves 4 to 6|
2 quarts boiling water
2 oz fresh “grated” parmesan reggiano or pecorino cheese
|Boil the water and pour it into a large soup pan. Add the bouquet garni, coco beans, pumpkin, onions, carrots, and potatoes; bring back to a boil. Then, reduce the heat and bring to simmer (cover and cook for 20 minutes).|
Add the pasta, tomatoes, green beans, and zucchini. Continue cooking for about 10 minutes or until the pasta and vegetables are soft.
During this cooking process, the pistou must be prepared. With a mortar and pestle ready, place pepper, garlic, salt, and basil for a pounding to a paste. Once pounded, add a splash of olive oil and some cheese (pound more until the paste becomes stiff). Add the remaining olive oil and cheese and continue pounding. The goal is to have a final paste that is rich and thick.
It is now time to clean the pestle and place it back in the sauce (in the mortar) and on the serving table. Fill the serving soup bowls and leave the pistou on the side for guests to stir in if they wish.