Soupe au Pistou

The purpose of my French recipe series is to be as authentic as possible while adjusting for dietary concerns. This post is going to go a little off course in that it is riffing on an original recipe. I say an original recipe, but there are practically as many versions of soup with pistou (a basil and garlic paste similar to pesto) as there are cooks.

To start, this recipe that we thought was my BFF’s grandmother’s, while in her recipe box, was not “hers”… it is someone else’s handwriting.

Next, soupe au pistou is really a summer recipe. It is a soup that uses the bounty of the summer garden: fresh tomatoes, green beans, zucchini and carrots, garnished with a giant dollop of a basil and garlic puree. It cooks on the stovetop on low temperature for a longer time to avoid heating up the house too much.

I am making this in the dead of winter where no fresh basil is to be found. So, since some other versions of this recipe I’ve seen include tomatoes in the basil paste, I’ve subbed out a favorite sundried-tomato pesto as the flavor bomb instead. Also, since it is New Year’s I decided to swap out, for good luck, black-eyed peas in place of the white/canellini beans. Oh! And since fresh tomatoes are not their best in winter… I’ve opted for the pantry staple of chopped tomatoes.

In the spirit of authenticity, I will detail both variations, and the photos will show the winter soup with both the homemade, sundried tomato pesto and the storebought, basil pesto* instead of pistou.

I do have to add that I think I actually prefer the homelier sundried tomato version a little better, but will have to try this again in summer, when the basil is fresh and abundant, to make a final decision. That’s the only fair way, don’t you think?

*Basil pesto is a good substitute in a pinch or just for ease. However the cheese in the pesto sort of muddies the taste here. Do try the real deal when you can.

Ingredients

• 2 handfuls Green beans (or haricots verts) cut in pieces

• 2 Potatoes, peeled and diced

• 2 - 3 Carrots cut into coins

• 2 Zucchini, cubed (trim off rounded edges first)

• 1 - 14 oz. can Diced tomatoes, drained of liquid (in season use fresh tomatoes), sprinkled lightly with salt ahead of cooking

• 1 cup Canned beans, cannellini or black-eyed peas

• water

• 2- 3 handfuls Short-cut, gluten-free pasta

  For the Pistou

• 1 bunch Fresh basil

• 2-3 cloves Garlic

• 4 oz. Olive oil

  For the Sundried Tomato Pesto

  Gluten-free dairy-free tomato pesto — Sharon B. Gluten Free

  Optional Garnish

• (optional) Shredded gruyere or gruyere + parmesan for garnish

Method

Fill a heavy-bottomed pot with the cut vegetables , beans and lightly salted tomatoes. Add filtered water to the vegetables, to cover, and set over medium to medium-low heat. Allow to heat to a boil slowly, lower heat and allow to continue simmering. The combined time should be approximately 35-40 minutes.

Add 2-3 handfuls of your favorite short cut, gluten-free pasta to the simmering soup and allow to cook 12-15 minutes more.

There is no need to season the soup beyond the salting of the tomatoes because the pistou will add all of the seasoning.

While the soup is cooking, prepare the traditional pistou….

With a mortar and pestle (or in a small food processor), break down basil and garlic into a paste with a little bit of salt to facilitate the process. Slowly incorporate 1/2 c olive oil as you go to achieve an emulsification. Taste and add additional salt, if needed. This paste will be the seasoning for your soup.

FOR THE WINTER VARIATION WITH SUNDRIED TOMATOES:

Gluten-free dairy-free tomato pesto — Sharon B. Gluten Free