Page 188 - YC Cooking School

For the pistou

4 cloves of garlic, peeled
Pinch of salt
1 bunch (60g) fresh basil, leaves picked from the stem and washed
100g grated Parmesan cheese
200ml extra virgin olive oil

For the garlic croutons

1 baguette, halved and sliced lengthways
2 cloves of garlic
2 Tbsp (30ml) olive oil

For the homemade chicken stock (optional)

1 whole chicken
1 carrot, peeled
1 onion, peeled and cut in half

1 celery stalk, cleaned
2 cloves of garlic, smashed
1 Tbsp of Bovril

Tools

Mixing bowls
Colander
Pots, various sizes
Knife
Chopping board
Kitchen spoons

Mortar and pestle
Baking or oven tray
Grater

What to do:

For the soupe

Day one

1. Soak the beans in 1 litre of cold water for 24 hours, then drain and rinse them. They
are now called re-hydrated beans.

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