PROVINCAL VEGETABLE SOUP WITH GARLIC, BASIL AND HERBS
Provincal Vegetable Soup with Garlic, Basil and Herbs
I found the recipe for this amazingly delicious bowl of vegetable goodness in Julia Child's Mastering the Art of French Cooking. She explains that early summer in the Mediterraneans is the season for Soupe Au Pistou. Pistou is a Provincal pesto, made with garlic, basil, tomato, cheese and olive oil. It's added to the soup just before serving and provides a fabulous flavor. Think about it...all those herbs...freshly added at the last minute which means they are still bursting with flavor because they haven't been cooked away. The herbs aren't shuffled off into the background in this soup. They're aren't necessarily center stage either. What they do is effectively lift the fresh vegetables, supporting them in a way that lets you appreciate every simple ingredient that has come together in your bowl.