La Soupe au Pistou

Preparation info

    • Difficulty

      Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

This Provençal soup, Genoese by birth, is a dense concoction of vegetables given further substance by fresh nouilles and/or rice, a celebration of the time of year when everything is tender, sweet and fresh, to which the pistou (Italian pesto) is added. In this village it was Gruyère, not pecorino sardo or parmesan, that was incorporated. Here is the principle: