1 lb. French Beans
4 Medium Potatoes
3 Tomatoes
Salt
Pepper
1/4 lb. Vermicelli
Aillade | Prepare beans and cut into 1 inch lengths. Peel and finely chop the potatoes, and peel and chop the tomatoes. Place vegetables into 3 pints of boiling water. When they are nearly cooked, season and add the vermicelli, and finish cooking very gently. Make the aillade:- In a mortar pound 3 cloves garlic, a handful sweet basil and a grilled tomato without skin and seed. When smooth, add 3 tablespoons from the soup. Pour the soup into a tureen, and stir in aillade and grated Gruyere cheese. |
