Pistou Soup

Adapted from this great soup cookbook: A Good Day for Soup by Jeannette Ferrary and Louise Fiszer. San Francisco: Chronicle, 1996.

Pistou Soup
• 6 c. water stock
• 3 cubes of Knorr vegetarian bullion
• 2 carrots, thinly sliced
• 1 leek
• 1 baking potato, peeled and chopped
• 1/2 c. sun-dried tomatoes in oil
• 1 medium turnip, diced
• 1/2 lb. green beans, trimmed and cut in half
• 1 c. cooked small white beans
• 1/2 c. very small pasta
• Salt and freshly ground black pepper to taste

• 3 cloves garlic peeled
• 4 T. pine nuts, toasted
• 2 c fresh basil leaves
• 6 sun-dried tomatoes dry or in oil
• 1/2 t. thyme
• 1/2 c. Parmesan cheese
• 1/3 c. olive oil
• Salt and freshly ground black pepper to taste

Top with
• Freshly squeezed lime juice

To make the Pistou:
1. Combine all of the ingredients in a food processor until a thick paste is formed.

To make the soup:
1. Bring the water to a boil. Add the bullion, carrots, celery, leek, potato, tomatoes and turnip and simmer for 30 min.
2. Add remaining ingredients and simmer another 10 minutes.

To serve:
1. Place a dollop of the pistou in each bowl. Ladle soup over the pistou.

Serves 8

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