Soupe au Pistou

READY IN: 35mins
Recipe by evelynathens

A simple soup to make packed with intense flavour. From Elizabeth David's 'A Book of Mediterranean Food'.

Top Review by MsBindy

Wonderful soup.....and as an extra bonus I learned a new term....aillade! Since I usually end up making soup in the winter, I had to make a lot of subsitutions, so don't start rolling your eyes when you read what I am about to write! Frozen green beans were used; also I used a can of diced tomatoes, since fresh ones are out of the question here in March. Since I'm not overly fond of chunks of tomatoes in my soup, I put most of them in a roasting pan and roasted them and put maybe 1/3 of the can in the soup. I didn't have vermicelli, so I used orzo; For the aillade, I put most of the can of diced tomatoes in a pyrex baking pan; added the minced garlic, and some dried basil (no fresh available). I roasted all that together for about 1/2 hour to make the aillade. I also skipped the gruyere because I don't eat cholesterol if I can avoid it. This was a great soup, and I would say that it makes probably 6 or more generous servings.

Ingredients Nutrition

Directions

  1. Put the beans, potatoes and tomatoes into the boiling water.
  2. Season with salt and pepper and boil over a hot fire.
  3. When the vegetables are almost cooked, add the vermicelli and finish cooking gently.
  4. Make the aillade: In a blender, blend the garlic, basil and grilled tomato until thoroughly smooth.
  5. Add 3 tablespoonfuls of the liquid from the pistou (soup).
  6. Pour the pistou into a tureen, stir in the aillade and top with some grated Gruyere (Swiss) cheese.

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