Soupe au Pistou

📜 Collection: Christine Collection | ✍️ Attribution: Christiane Dickey | 📂 Category: Soups A traditional French Soupe au Pistou packed with fresh vegetables, potatoes, green beans, and a flavorful garlic-tomato paste, topped with freshly grated Gruyere cheese. This hearty and comforting soup serves a crowd with authentic rustic flavors.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	40 mins	None	10 servings

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🔪 Key Equipment

• Large pot
• Saucepan
• Blender
• Knife
• Cutting board

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Ingredients

Soup Base

Measurements	Ingredients	Prep / Notes
2 qts	Water	For boiling
1 1/2 lb	Green beans	Fine cut
4	Potatoes	Chipped
2	Tomatoes	Scalded and seeded
2 T	Salt	Plus extra for seasoning
1/2 c	Vermicelle	Pasta
100 gr	Gruyere cheese	Grated

Pistou Mixture

Measurements	Ingredients	Prep / Notes
2 cloves	Garlic	Whole
4	Tomatoes	Fresh
2 T	Olive oil	Plus extra for sauteing
1	Onion	Medium, chopped
2 t	Chicken bouillon	Grains

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Instructions

Step 1: Soup Preparation

1. Cut 1 1/2 lb green beans fine and chop 4 potatoes. Scald 2 tomatoes, cut in half, and seed by squeezing.
2. Put the vegetables in a pan, cover with 2 qts water, and add 2 T salt and pepper.
3. Fast boil until tender, about 35 min, until vegetables reach fork-tender doneness.

Step 2: Pistou Blend and Pasta

4. In another pan, saute chopped 1 onion in olive oil, then remove from fire.
5. Put 2 T olive oil, 4 tomatoes, 2 cloves garlic, 2 t chicken bouillon grains, and the cooked onions into a blender and blend until smooth.
6. Cook 1/2 c vermicelle and add to the soup when done.

Step 3: Combining and Serving

7. Add the mix from the blender to the soup and cook for an additional 5 min.
8. Add 100 gr Gruyere cheese directly into individual soup bowls before ladling the hot soup over it.

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💡 Make-Ahead & Storage: Store the soup base and pistou blend separately in the refrigerator for up to 2 days; combine and heat through before serving with fresh cheese.

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Original Recipe Scan