Recipe: Vegetable Soup with Basil Sauce

1 Score the bottom of your tomatoes in a cross shape. Plunge them for 20 seconds in boiling water, then in ice water to easily remove the skin.
Cut them into quarters, remove the seeds and cut them into large cubes.

2 Cut all your vegetables into mirepoix (small dice).

3 In a large pot heat a little olive oil then for 3 minutes sweat the onions, leeks and garlic. Let them sweat a little then add the tomatoes and the rest of your vegetables.

4 Cover with 4.75 qt (4.5 l) of cold water and bring to a boil. Season and let simmer for 30 minutes.
To make your pistou take a salad bowl or a mortar, place your garlic cloves and put 12 fresh basil leaves pound it with 3.5 oz (100 g) grated parmesan then add 1 dl of olive oil and mix well.
The key to the success of this wonderful soup: add this pistou just at the moment of serving... a real treat