Soupe au Pistou Recipe

Name: Soupe au Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 cup zucchini, julienned; 2 carrots, julienned; 2 onions, very thinly sliced; 3 stalks celery, julienned; 1 tomato, peeled, seeded and finely chopped; 1 quart water; Salt and pepper; 3 garlic cloves; 1 cup basil leaves, packed; 1/4 cup Parmesan cheese, grated; 5 tablespoons olive oil

Servings: persons

2 tablespoons butter
1 cup zucchini, julienned
2 carrots, julienned
2 onions, very thinly sliced
3 stalks celery, julienned
1 tomato, peeled, seeded and finely chopped
1 quart water
Salt and pepper
3 garlic cloves
1 cup basil leaves, packed
1/4 cup Parmesan cheese, grated
5 tablespoons olive oil

1
In a large pan, melt the butter.
2
Add the vegetables, and season them well with salt and pepper.
3
Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes.
4
Add water, bring to a boil and simmer for about 7 minutes.
5
Season with salt and pepper.
6
In a food processor, blend the garlic, basil and cheese.
7
Drizzle in the olive oil while machine is still running.
8
Serve the soup with a dollop of pistou.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 cup zucchini, julienned, 2 carrots, julienned, 2 onions, very thinly sliced, and more.

Yes, Soupe au Pistou falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soupe au Pistou

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