Soupe au pistou from Cured: Cooking With Ferments, Pickles, Preserves & More (page 65) by Steve McHugh and Paula Forbes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's pesto called for in this recipe can be made in advance. Can substitute macaroni pasta or other small shape pasta for orzo pasta, ham stock for chicken stock, and yellow wax of other similar beans for green beans.

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