Soup with the pistou
The Pistou
Preparation containing Olive oil, garlic and basil largely inspired by the Pesto (of pestare, to crush) ligure kitchen (this last generally contains, moreover, of the pinion S). Not to confuse the pistou with its essential component, the basil ( basèli into of Provence). The pomade is obtained by mixing the ingredients: Garlic, tomato scalded, and peeled, the totality of the basil (attention then not to salt soup too much!). To add oil while mixing as for a mayonnaise, delicately. This pomade will be incorporated in the last moment (the basil loses its perfume while cooking) even directly in the plate (each one puts the amount which is appropriate to him because the taste of garlic can disturb). The green fine basil more scented than that with broad sheet, will be preferred to him (see the varieties of basil).
Soup itself (basic receipt)
The pomade thus obtained will be added to the last moment with the soup whose vegetables, generous in quantity, should not be too numerous but must be very fresh. Impossible to circumvent: three kinds of beans (green, white and red), zucchinis and tomatos.
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