Vegetable Soup with Pistou

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About



  1. To make the pistou, put the garlic, basil and parmesan in a food processor and process until finely chopped. With the motor running, slowly add the olive oil, until you have a thick paste. Alternatively pound the ingredients using a mortar and pestle. Cover with plastic wrap and set aside.
  2. Heat the stock in a large saucepan over medium heat, ad