Corsican Soup

Name: Corsican Soup
Ingredients: 4 whole Carrots; 2 stalks Celery; 2 whole Courgettes; 20 whole Plum Or Cherry Tomatoes; 1 cup Dry White Beans (best Use Flageolets Beans), Soaked Overnight; 8 cloves Garlic; 1 sprig Fresh Tarragon; 1 whole Giant Handful Of Basil; 1 whole Big Potato; 3 cups Chicken Stock; 1/2 teaspoons Salt

11 ingredients

4 steps

Ingredients

4 whole Carrots
2 stalks Celery
2 whole Courgettes
20 whole Plum Or Cherry Tomatoes
1 cup Dry White Beans (best Use Flageolets Beans), Soaked Overnight
8 cloves Garlic
1 sprig Fresh Tarragon
1 whole Giant Handful Of Basil
1 whole Big Potato
3 cups Chicken Stock
1/2 teaspoons Salt

Directions

1

Cut all the vegetables (minus tomatoes and potato) in small cubes, and fry them gently in olive oil for five to ten minutes.
2

Meanwhile, put tomatoes in boiling water to skin them. Mash them roughly with hands, and add to vegetables along with the beans, garlic (cut in small pieces), tarragon, and the basil - finely chopped or pureed. Add the potato, whole but without the skin.
3

Add salt and chicken stock and let simmer for 45 minutes or low heat. When the potato looks about to crumble, the soup is almost ready; mash it and stir to add substance.
4

Serve hot with garlic bread.