As a quintessential Provençal dish, Pistou Soup is perfect for warming up long winter evenings. This hearty soup is enriched by Pistou, a vibrant blend of crushed basil, garlic, and olive oil, bringing a burst of flavor to every spoonful. It’s an excellent opportunity to practice the Paysanne vegetable cut, ensuring each bite is packed […]
Make the soup: In a large, heavy-bottomed 6-quart pot, combine the olive oil and the diced onion. Stir so that the onions are coated with the oil and cook over moderate heat until soft, about 2 minutes.
Add the leeks and cook for two more minutes. Add carrots, zucchini, tomato, tomato paste, cut beans, 3 quarts of cold water and salt and pepper to taste. gently for about 30 minutes. Add potatoes, green beans, and pasta and cook for about 15 minutes or until vegetables are tender.
Serve the soup: In a soup plate place a generous tablespoon of Pistou and serve the soup over it.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
