I got this recipe from Lindsay Bareham’s book, ‘A Celebration of Soup‘ – which is a classic.
INGREDIENTS:
- 3 tbsp olive oil
- 2 onions, sliced
- 225g courgettes, diced
- 450g tomatoes, peeled and chopped
- 2 small potatoes, peeled, diced and rinsed
- 1.1L boiling water
- 100g broad beans
- 40g pasta (small pasta, broken pasta)
- salt and pepper
- 3 cloves of garlic
- basil leaves
- 2 egg yolks
- 2 tbsp grated parmesan
- 1 tbsp chopped flat-leaved parsley
METHOD:
- Heat the olive oil and gently cook the sliced onions, so that they get very soft, 10 to 15 minutes.
- Add the diced courgettes, and cook gently for another 10 minutes.
- Meanwhile, peel and chop all but 2 of the tomatoes, and soften with the other ingredients in the pot.
- Once the tomatoes have cooked in, add the diced potato and hot water, and bring to the boil. Simmer for 10 minutes.
- Add the beans and the pasta, and the seasoning.
- While all of this is going on, grill the reserved tomatoes, skin them and remove the seeds.
- In a mortar, pulverise the garlic, adding the tomatoes, basil and then the egg yolks, to make a smooth paste like mayonnaise.
- When the pasta is cooked, take a ladleful of soup, and beat it into the egg mixture, then pour this back into the soup pan, stirring all the time.
- Just before serving, stir in the parmesan, and garnish with chopped parsley.