Soupe au Pistou

Ingredients

• 1 and a half litres water
• 375 grammes green beans
• 3 medium potatoes
• 2 tomatoes
• 10 grammes salt
• 180 grammes large vermicelli
• 2 small cloves garlic
• 4 grammes basil
• two half tomatoes
• 2 spoonfuls oil
• 75 grammes freshly grated Gruyère

Instructions

1. Put into 1 and a half litres of boiling water 375 grammes of green beans well filled out in the pod and cut into lengths, 3 medium potatoes cut into quarters and shredded, 2 tomatoes peeled, pressed and chopped, and 10 grammes of salt.
2. When the vegetables are three quarters cooked, add 180 grammes of large vermicelli and finish cooking very gently, since the thickness of the soup makes it liable to catch on the bottom of the pan.
3. At the last moment, pound in a mortar 2 small cloves of garlic with 4 grammes of basil and two half tomatoes peeled, pressed and grilled.
4. Work 2 spoonfuls of oil into this paste in a very thin thread, then slake it with 2 spoonfuls of the soup.
5. Pour the soup into the tureen and add the pounded paste and 75 grammes of freshly grated Gruyère.