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Provencal Vegetable Soup Recipe

Provencal Vegetable Soup

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Average Rating:

Total Reviews: 97

Showing 61-70 of 97

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  • on October 10, 2009

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    THE ADDITION OF THE SAFFRON, ALONG WITH THE PISTOU, BRINGS A MELLOW SOPHISTICATION TO THIS SOUP. IT IS AN ALMOST UNDETECTABLE TASTE THAT DOES NOT INSINUATE ITSELF, BUT MAKES ONE BEG THE QUESTION OF , "WHAT IS THAT."
    I USED A LO-SALT, BOXED CHICKEN BROTH FOR CONVENIENCE AND LOOK FORWARD TO MAKING THIS RECIPE WITH WHAT IT TRULY DESERVES - A GOOD HOME-MADE BROTH. ANOTHER RECIPE FROM INA THAT GOES STRAIGHT TO MY 'FAVORITES' LIST.

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  • on September 26, 2009

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    Usually I make Ina's recipes to the letter....but saffron at $15 to $18 each was too pricey for me at this time. So I decided to see what was used in the other Provencal vegetable soups on Food Network. I ended up using 6 cloves of garlic, with a little thyme and parsley... according to the recipe of Wolfgang Puck.....other than that, I did everything exactly the same. Loved it. I'll be making this over and over again.

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  • on September 10, 2009

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    I made this soup this afternoon, following the recipe exactly as written , and it was fabulous. I tasted it with and without the pistou and while it was good without the pistou, it was tremendous with it. If you make this soup - add the saffron and the pistou - you won't be sorry.

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  • on September 09, 2009

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    This was the perfect start to my party, everyone raved about you Ina and wanted to get the recipe. The pistou adds such levels of wonderful flavor. The only thing I did different was to put a couple cups of soup in a blender and added back to the pot...it was perfect! Jan

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  • on August 27, 2009

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    This is by far the best soup au pistou that I have made. I followed the recipe exactly and it was delicious. I wouldn't change a thing. The addition of saffron really gave the soup a rich and mellow flavor. I will be making this regularly. I urge all to try it, but don't change a thing and most definitely don't omit the saffron.

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  • on June 01, 2009

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    I served this soup at my apartment warming lunch with my family. Everyone was raving about it. It took longer than stated but was well worth the wait! The best vegetable soup I have ever had. You HAVE to have the pistou and the saffron. I found the saffron at whole foods. I WILL make this soup over and over again!

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  • on May 04, 2009

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    I've made this soup about 5 times now and each time it tastes as good as the last time. It is especially good with the fresh saffron given to me from Iran, wow!

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  • on February 18, 2009

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    I added some italion seasoning while it was simmering for the 30 min. I also added a little red pepper and some red pepper flakes. I put in some extra vegetables (zuccini, corn from the can (drained, and mushrooms, and had to add a lil more broth since i put so many vegies. Its comes out to a very large pot so I took half to work and everyone loved it. That basil paste at the end was terrific.

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  • on January 29, 2009

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    This soup was fabulous and simple to make. It was so hearty and delicious. I was a bit weary of adding the spaghetti at first, but it was wonderful. Please take the extra steps to make the pistou... It really gives the soup that extra special touch. And finally, like most of Ina's recipes, this recipe makes enough for a big crowd.

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  • on January 16, 2009

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    perfect for a cold winter day. DELICIOUS

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