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Pistou Soup Recipe
Pistou Soup is a vegetable and noodle soup from the Provence region and the Cote d’Azur. It’s made with noodles (vermicelli or angle hair pasta), beans, onions, potatoes, tomatoes and sometimes smoked ham. This soup at the table is usually served alongside of some Pistou to place in yourselves.
So now that you have the Pistou recipe you need to make some Pistou soup.
I didn’t have vermicelli or angle hair pasta for this recipe when I made it so I just used what pasta I had left in the cupboard also it’s not the season for green beans so I used zucchini instead. You can do the same as well.
My favourite recipe for Pistou is as follows.
Pistou Recipe
Possibly the most famous dish in French cuisine that has Basil as its main ingredient is Pistou which is the French version of the Italian Pesto. Pistou is a similar sauce to Pesto in ingredients and the way it’s made but there are two main differences. The first is that there is no pine nuts in Pistou and the other is that sometimes they use Gruyere cheese instead of Parmesan cheese.
Pesto and Pistou the names come from the Latin word Pestare which means, to crush. Pistou is mainly found in the southern region of France. It’s considered by locals to be a Provencal or Nicoise creation. This makes a lot of sense as Nice was for hundreds of years an Italian city. Nice only became part of France around 150 years ago.
My favourite recipe for Pistou is as follows.