Soupe au Pistou

A well-made soupe au pistou makes a great summer dish. Deeply flavorful and nutritious, it may be served warm or cold. While it usually feels light on the palate and is easy to digest, I’ve tasted versions that are so thick a spoon will stand up in the bowl. The common element, of course, is the pistou, a sauce made of basil pounded with garlic, olive oil, and cheese, which is added to a vegetable and bean soup just before serving. When the cold raw sauce hits the hot soup, cu