Check the seasoning and adjust to taste.

Winter pistou soup. The fresh kind most recipes prefer are available in good greengrocers in midsummer, but if not, olney. Web how to make soupe au pistou. Web 1 pinch sea salt 2 pinches white pepper for the soup 60g white onion, chopped into 1cm dice 90g carrot, peeled and diced 1cm 50g celery, peeled and diced 1cm 90g fennel, chopped and diced 1cm 60g extra virgin olive oil 5g sea salt 1 pinch freshly ground white pepper 800ml water, boiling 100g

Heat the olive oil in a large saucepan over a medium heat and sauté the onion, garlic and leek for 5 minutes. The pistou is a herb paste made from basil, garlic and olive oil (and cheese of some sort.) In a large pot over medium heat, sauté leeks in olive oil until soft.

Zucchini, for example, is a popular addition during the summer months. Chop the potatoes, carrots, celery and. Web method to make the pistou put everything except the oil into a blender.

Web for the winter pesto (adapted from mollie katzen): If you don't have herbes de provence seasoning, substitute italian seasoning blend. Web cauliflower cheese soup with crispy sage & hazelnuts.

Originally from provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves. Web method step 1 heat 1 tbsp of olive oil in a pan and cook the celery and leek until softened. Add the potatoes and stock,.

Web feel free to play around with the vegetable medley in this provençal soup, using whatever is in season or kicking around your kitchen. Add garlic briefly, then mix in carrots, potatoes, zucchini, green beans, tomatoes, thyme, bay leaf, water, and salt. Only soup will do in the dead of winter.