2 carrots 1 turnip 1/2 a green cabbage 2 potatoes 2 tomatoes 100 grams of fresh coco beans 3 little courgettes 2 leeks onion 200 grams of salted pork 50 grams of macaroni 20 nice basil leaves 3 cloves of garlic 100 grams of grated parmesan 7 or 8 soup spoons of olive oil salt and pepper
Carefully wash your vegetables. Peel the carrots, potatoes and turnip but leave the skin on the courgettes. Remove the coco beans from their pods. Cut into little cubes the carrots, turnip, courgettes, potatoes, and cabbage. Place the tomatoes in boiling water for one minute so as to easily remove their skins, drain them and cut them into large pieces.. Cut the leeks and onions into slices. Cut the salted pork into 6 large cubes and boil these for 5 minutes. In a large pot place the leeks the onions and a clove of garlic crushed by hand in a tea towel and gently simmer this with the olive oil on a low fire. Add the salted pork. As soon as the onions and the leeks become transparent add all the other vegetables except the coco beans. Allow to cook for 5 minutes on a low fire, stirring if necessary with a wooden spoon. Add two litres of salted water, the cocos and bring to the boil. Fifteen minutes before the end of cooking, add to your soup the macaroni which will have been cut into lengths of 10 cms. Before cooking is finished, start to prepare the pistou. The pistou is added to the soup once it has been removed from the heat. Mix and eat straight away.
The Pistou* : Crush 3 cloves of garlic in the mortar. Add the basil leaves and continue to grind the mixture. When the garlic and basil are completely mixed together, add the olive oil and the powdered parmesan and keep mixing until a thick paste is achieved. Note : the same recipe will be used for the pasta and other dishes using pistou.
* the name originates from the pestle and mortar used in its preparation
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