Provencal Vegetable Soup

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This was absolutely one of the best soups I have ever had! The saffron gives the soup a rich flavor that is incomparable to any veg soup! I added a tblsp of lemon juice for freshness and a touch of half & half and it was terrific! I also cooked it with a parm regg rind to enrich the flavor. The pitsou is delicious on anything! Like another viewer, I agree, an elegant soup that I'd serve at any dinner party!

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superb soup. the saffron and the pistou are mandatory--they are what make this soup unique. yes, the prep time is longer than stated, but isn't that always the case?

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A superior vegetable soup. I didn't use either the leeks (couldn't find or the saffron so I didn't stay true to the complete recipe, but it was still pretty darn good. The pistou makes the soup. 30 minutes overcooked the potatos a bit.... I will do 25 next time.

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WHAT A DELICIOUS SOUP AND THE PISTOU ADDED THAT FAB. TOUCH. IT IS SO TASTY AND GREAT FOR ALL YEAR ROUND. THANK YOU BAREFOOT CONTESSA!

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My family and I loved this soup! I have made it several times for friends and extended family as well, and it has always been a big hit. Every recipe of Ina's that I have tried has come out beautifully the first time, every time. She is my go-to if I need something fabulous and reliable, as well as elegant. Love, love, loved it!

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My family loved the soup. Its was so easy to make.

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The golden saffron, haricots verts, carrots and purple skins of the new potatoes give this soup the fresh look of springtime! Due to all the chopping, the preparation takes some time, however the end result is well worth the time spent. I followed the recipe as instucted except I substituted Acini di Pepe for the chopped spaghetti. I kept the Acini separate and added about 1/4 cup to each bowl. I topped each serving with about a teaspoon of the Pistou which adds a lot of additional flavor. I was a little concerned about the amount of salt in this recipe, but I ended up adding the full amount that Ina suggested. It wasn't too salty at all. This soup looks beautiful in the bowl and tastes delicious. It is definately an upscale version of traditional vegetable soup. Impressive anyway you look at it. Excellent recipe, Ina!

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My husband and I make soup regularly during the winter. Today we tried this soup, and we raved about it the entire time we were eating it. I will admit that it is a bit time consuming, but the time invested is well worth it. The soup has an amazing depth of flavor. Using a quality parmesan (Reggiano was our choice is key. I can't wait to make this soup for friends and family. Love Ina and her recipes. I have had this one for a while, and I am only sorry I didn't make it sooner.

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I've been reading the reviews, and while I completely agree with the 5-star ratings, it is a bit funny that reviewers rate it so highly, but have changed almost every ingredient in the recipe! I prepared it exactly as written, and it was fantastic. Every person that I served this soup to asked for the recipe, and most had second helpings. A second time I prepared it, I didn't have saffron on hand, so I simply omitted it--I did not substitute another ingredient in it's place, and it was, again, wonderful. Ina Garten wrote this wonderful recipe and it reflects her many years of experience in the industry--in other words, she knows what she's doing. Therefore, in my humble opinion, if you review the recipe...at least review HER recipe, not yours.

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This soup is vry tasty - I always find that prep times ar longer than listed on recipes - It takes 20 or 30 min if you are very skilled with a knife or have a staff prepping for you. Anyway - the soup is delicious but a bit richer and heavier than I was anticipating. Delicious but not for everyday. Thanks :