Potage au Pistou

 

Chicken stock                          3 quarts

Potatoes, small dice                  1 lb

Vermicelli pasta                        4 oz (broken into pieces)

Green beans, ¼” pieces            1 lb

Plum tomatoes, sm concasse     1 lb

 

Aillade Paste:

Garlic cloves, crushed               2

Basil leaves                               1 oz

Olive oil                                    2 Tbsp

Chicken stock                          2 Tbsp

Salt                                          to taste

Pepper                                     to taste

 

Gruyere cheese, shredded         for garnish

 

1.                  Bring stock to a boil.  Add potatoes, pasta and green beans; cook until done.

2.                  Add tomato concasse, cook for 5 minutes and remove from heat.

3.                  Puree aillade ingredients in a blender.

4.                  Add aillade paste to individual portions.  Adjust seasoning, top with Gruyere cheese and serve