Provençal vegetable soup with garlic, basil and herbs (Soupe au pistou) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

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

  • infotrop on March 09, 2018

    I used my own vegetable stock (from the freezer), left out the pasta and potatoes and spiralized the carrots. It's the pistou that makes this so delicious!

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