A rainy October afternoon in Seattle just screams "make soup" and, like most of my soups, this evolved from what was on hand. I struggle with restraint at times, especially when just making something up, but I think it came off pretty well here. <br /> <br />The soup on its own is delicious and open to variations, of course. The pistou used fennel fronds I had on hand but no reason you couldn't do just parsley, or basil, or some combination. <br /> <br />(Sorry about the photo, it's sideways and I can't quite work out how to fix that!)

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