Soupe au Pistou

A Provençal vegetable and bean soup finished tableside with a vibrant basil, garlic, and olive oil pistou.

Ingredients

• 500g pork lardons
• 2 cups egg noodles
• a handful of sliced leeks
• 1 1/2 tsp fresh thyme
• 1/4 cup unsalted butter
• 200g celery stalks
• a handful of fresh chives, chopped
• crème fraîche, to taste

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced leeks and minced garlic gently until soft and fragrant.

2. 2

   Stir in the grated nutmeg and herbes de Provence, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork lardons and carrots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork lardons is tender, about 40 mins.

6. 6

   Stir in the baguette and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the crème fraîche and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the tarragon, and serve piping hot.

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