Provençal vegetable soup (Soupe au pistou) from Cook's Illustrated Annual Edition 2015 (page 18) by Cook's Illustrated Magazine

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Notes about this recipe

  • Rinshin on June 07, 2015

    This soup came out excellent. Although the instruction says not to make pistou no more than 4 hours before being used, it is perfectly fine 24 hours later. I used my own vegetable stock which consisted of vegetable scraps and kombu. Also added cut up Parmesan rind for taste and texture. My non-vegetarian and vegetarian guests proclaimed it was the best soup they have ever ate. I think it's quite close to it. Hard to believe the taste can be so wonderful without the animal or seafood protein addition.

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