Tomato Soupe au Pistou
The last few days of summer have found me busily preserving tomatoes for use during the winter. Over in France, the long, hot August days were perfect for my first attempt at sundried plum tomatoes, which shrivelled in the garden sun for two days before being tightly packed. Continue reading for the original blog post.
Tomato soupe au pistou
Easy soup a variation on traditional Provencal soupe aux pistou
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More Ways to Make Soupe au Pistou
Soupe au Pistou
A delicious soup in the middle of summer with lots of broth is surprisingly refreshing. Important: Pistou should never be cooked. It should be added to the soup as a finishing touch for flavouring before serving once the pot is off the heat.
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Soupe au Pistou
This is a great informal meal for a crowd. It’s meant to be served warm rather than hot, so there are fewer worries about timing. Start with some saucisse sèche for your guests to nibble on. Then serve the soup and pass the pistou (make sure your significant other eats some of the pungent garlic basil paste as well). Add some sourdough bread and a well-chosen cheese plate to complete your meal.
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Soupe au Pistou
This soup tastes better the next day after the ingredients have had a chance to get to know each other. Make both the soup and the pistou in advance so that when your guests arrive, you can enjoy their company. See the recipe note on making pistou.
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