Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Soupe au Pistou
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- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 22 mg
- Sodium
- 1080 mg
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 22 mg
- Sodium
- 1080 mg
Ingredients
PISTOU:
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Directions
- In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.;
To make pistou:
- In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.;
