Now We’re Cookin’: Soupe au Pistou

All the fresh ingredients

All the fresh ingredients

I love to cook and find new recipes, so one of the most enjoyable afternoons I spent with Evelyn (the woman I am staying with in Provence) was the afternoon we spent making a Provençal classic: Soupe Au Pistou.

Shelling beans!

Shelling beans!

Evelyn shelling beans

Evelyn shelling coco beans

Red and white beans, found in Provence

Red coco beans, found in Provence

Beans and vegetables mixture.

Beans and chopped vegetables mixture.

The soup consists of red coco beans, white coco beans and chopped vegetables: flat green beans, string beans, zucchini, onions, carrots, potatoes (or pasta), along with a celery stalk (removed after cooking), salt and enough water to cover. Bring to a boil and simmer until all the vegetables are cooked.

Pistou, or pistou sauce, is a cold Provençal sauce made by pureeing lots of cloves of garlic and tons of fresh basil, a cooked peeled tomato, parmesan and olive oil. It is somewhat similar to pesto, although it lacks pine nuts.

Puree the basil, garlic, cheese and olive oil

Puree the basil, garlic, tomato, cheese and olive oil

Just before serving add the Pistou and serve hot. The amazing aroma will be a pleasant part of the experience for your senses… and it tastes good, too.

Soupe au Pistou

Soupe au Pistou

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3 Comments

Filed under Cuisine française, Simple pleasures, Travel

3 responses to “Now We’re Cookin’: Soupe au Pistou

  1. Pingback: Vingt cinq. Provençal Vegetable Soup with a Sun Dried Tomato Pistou~La Cuisine Française | Around the World in 365

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