Yesterday, because my basil plants were in dire need of a haircut, I decided to make Soupe au Pistou. It’s a French vegetable soup that features fresh, garlicky pesto. It’s easy to make. It’s beautiful to behold. And it’s powerfully delicious!
You can make Soupe au Pistou from any veggies you happen to have on hand. Just keep in mind that every green bean, carrot, and what-have-you must be cut into 1/2-inch pieces. This way, each spoonful of soup will contain a little of each ingredient.
In Provence, where this soup was first created, pesto is traditionally stirred into the pot after cooking is complete. It’s an unusual pesto, too, since it contains a peeled and seeded tomato, but no nuts.
True Confession: I’m a culinary anarchist! As proof, I omit the pesto’s required tomato. Furthermore, instead of stirring the pesto into the pot, I float a spoonful atop each serving. It makes a shimmering green crown.
If you are French, I hope you’ll forgive my blasphemous ways.
Here’s the step-by-step:
Note: Not sure how to clean leeks? Check out this nifty tutorial.
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You can use as many or as few veggies as you like. I cut all of the following into — you guessed it — 1/2-inch pieces. And boy is my knife tired!
Well. That’s enough slicing and dicing for now. Let’s assemble the soup!
While the soup is simmering, we can prepare the pesto:
And by the way, you might want to double or even triple the pesto proportions. Pesto is the secret ingredient that gives this soup its sexy reputation.
Bon appetit, baby.
In the comments field below, let me know if you might try this soup. Again, you don’t have to use my list of vegetables. Use whatever your garden, farmers’ market, or grocery store can provide.
You probably don’t need a printable recipe, but I’ll offer you one anyway:
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