I've made lots of vegetable soups but never "soupe au pistou". After looking over half a dozen recipes, I made my version for supper tonight. I made stock from Jennifer Perillo's "60-minute chicken stock" (food52). I used Ina Garten's recipe for pesto, halved and without the walnuts, found on pages 142-143 of "Barefoot Contessa Parties". The fresh herbs came from my garden, including the basil for my pesto, and I used organic produce. Not a big fan of licorice-tasting food or booze, I was pleasantly surprised by the flavor from the fennel in my soup base. Note: Sorry I can't type out the pesto recipe, but it would require a three part format.

Share: