Comments on: Soup au Pistou

By: Marley Smith

Marley Smith — Wed, 30 Jan 2019 11:49:00 +0000

it very elegant

By: Marley Smith

Marley Smith — Wed, 30 Jan 2019 11:48:28 +0000

In reply to Jeanine Donofrio. It is more important then the lemon zest.

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 11 Dec 2016 20:45:07 +0000

In reply to Greg. Hi Greg - I'm so glad you enjoyed it!!

By: Greg

Greg — Sun, 11 Dec 2016 03:40:59 +0000

Oh. My. God. My friend and I just made this. It was hands-down one of the best things I’ve ever tasted, and I’ve tried a lot of different kinds of food in my day. We’ll done.

By: Jeff

Jeff — Sat, 07 Nov 2015 23:21:13 +0000

I double the recipe while using the same one can of beans and pasta. I also add Chervil to the Basil and Tarragon. Always us a small amount of Parm in the Pistou, it takes a very small amount for it to bring out the flavors of the herbs. It is more important then the lemon zest. I use “rainbow” chard for more color.

By: jeanine

jeanine — Wed, 24 Sep 2014 20:25:17 +0000

In reply to Michele. the soup recipe is gluten free (bread optional, sorry :)).

By: Michele

Michele — Wed, 24 Sep 2014 20:22:04 +0000

The soup looks delicious, but that bread certainly can’t be gluten free! If it is, I want that recipe 🙂

By: jeanine

jeanine — Tue, 30 Apr 2013 13:17:40 +0000

In reply to Rita. thanks for sharing, I'm so glad you both loved it!

By: Rita

Rita — Sun, 28 Apr 2013 00:15:11 +0000

This was amazing!!! My husband loved every spoonful as did I.

By: Kathy @ Food Wine Thyme

Kathy @ Food Wine Thyme — Fri, 26 Apr 2013 18:29:10 +0000

This is my kind of soup. Not only does it look very appetizing, it contains all of my favorite ingredients. Can’t wait to make it