Soupe au pistou

I lucked out and found some fresh basil in my corner shop.  I made this soup which transported me to another dimension of taste.

1 leek, white only, sliced (I substituted spring onion)
4 celery stalks (I omitted)
1 onion, sliced
2 garlic cloves, finely chopped
4tbsp olive oil
Salt and pepper
1 kg seasonal veg (I used carrot, potato and su hao but the recipe suggests aubergine, zucchini, green beans, turnips)
1 can white beans
Provencal bouquet garni (I used oregano instead)
1 lit water

For the pistou
2 garlic cloves, de germed and chopped
Coarse salt
1 ripe tomato, finely chopped
20 fresh basil leaves (MUST be real basil not Thai basil, check by smelling carefully and it has round leaves not pointed) Veggies do it or call Hung Long 0437196220
4tbsp freshly grated Parmesan cheese
8tbsp olive oil (I used much less)

Heat the oil in a saucepan and stir in the leek, celery, onion an garlic.  Stew slowly, stirringg frequently until tender, abt 10 mins.  Add salt and pepper, seasonal veg, beans and herbs and cook for five mins then add the water.  Bring to the boil and leave to simmer for 30 mins.
To make the pistou, pound the garlic and coarse salt in a mortar until smooth.  Add the tomato, basil, Parmesan, oil an work to a smooth paste.  Or whiz in a spice grinder or blender.
Ladle the soup in to serving bowls and garnish with a generous spoonful of pistou.
Serves 4.

Where's Bernard?

Bernard and company

Here Bernard chills with his friends on Aubrey's sofa.  Bernard, Blake and Aubrey.  We will miss them!!