January 4, 2015

Winter Soupe Au Pistou

Recipe: Eric Vellend

Feel free to play around with the vegetable medley in this Provençal soup, using whatever is in season or kicking around your kitchen. If you need to save time, use store-bought basil or kale pesto instead of the parsley pistou.



  • 2 cups flat-leaf parsley leaves, lightly packed
  • 2 tbsp pine nuts
  • 4 tsp extra-virgin olive oil
  • 1⁄4 tsp minced garlic
  • 1⁄3 cup cold water
  • Salt and pepper to taste


  • 8 cups homemade vegetable stock
  • Salt, to taste
  • 3 cloves garlic, thinly sliced
  • 2 stalks celery, sliced
  • 2 medium carrots, peeled, sliced
  • 1⁄4 lb. fingerling potatoes, sliced
  • 1⁄2 lb. brussels sprouts, trimmed, halved or quartered
  • 1⁄4 lb. shiitake mushrooms, stems discarded, caps sliced
  • 2 leeks (white and light green parts only), sliced
  • 1⁄2 lb. green or yellow beans, cut into 1″ pieces
  • 1 cup frozen shelled edamame
  • Freshly cracked pepper, to taste
  • 1⁄2 tsp lemon juice



Yield: Serves 8

  1.  To make pistou, bring a small pot of salted water to boil. Blanch parsley leaves for 10 seconds. Drain and plunge into a bowl of ice water. Cool, drain, squeeze dry and chop. Place parsley, pine nuts, oil, garlic and water in a blender. Purée. Season with salt and pepper. Place in an airtight container. Refrigerate for up to 5 days.
  2. In a large pot, bring stock to a boil over high heat. Season with salt. Add garlic, celery and carrot. Simmer 5 minutes. Add potatoes, brussels sprouts and mushrooms. Simmer 10 minutes. Add leeks, beans and edamame. Simmer until vegetables are tender, 5 minutes. Season soup with salt, pepper and lemon juice.
  3. Serve in warmed bowls with a dollop of pistou on top.

Angus Fergusson


House & Home February 2013

Tags: soup