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1 hrs 30 mins
This recipe came from a Pennsylvania Slovak (Carpatho-Rusyn) cookbook, so it's probably not authentic French (it was listed in the Modern & Unusual section of the book which kind of indicates to me it's more of a modern faux French recipe, though there is a legacy of French influence in Slavic cooking dating back to Catherine the Great), but it is a simple and hearty, meatless soup. It was called Soupe Française in the book, but I believe it's better known as the provencal Soupe au Pistou, a vegetable soup seasoned with basil, garlic, and olive oil as this one is. Serve with crusty French bread.
Units: US | Metric
Serving Size: 1 (255 g)
Servings Per Recipe: 12
The following items or measurements are not included: