Soupe au Pistou

This was the perfect weekend to make this wonderful soup since it was a rainy Autumn one here in NC. My daughter and I loved this soup but hubby, son, and son-in-law wouldn’t touch it. Their loss.

My grocery was out of leeks so I just used the onions. Three onions seemed a bit much so I did two large and instead of just slicing them like the author suggests I cut mine in half before slicing to have more manageable pieces in the soup. I used small shells instead of small elbows since they’re just more fun, don’t you think? I used Roma tomatoes and didn’t seed the ones for the soup but did for the Pistou. I peeled them for both by immersing them in boiling water for a few minutes then into cold. After that the peels slipped off very easily. I loved using my mortar and pestle to make the Pistou.

Be aware that this recipe makes a huge quantity. Daughter and I had huge bowls and we still had about three quarts leftover to divide between us. I took a hint from one of the other food bloggers and stirred the leftover pistou into the leftover soup before putting in storage containers for daughter and I. We both plan on taking some for our work lunches this week along with some extra Parmesan for sprinkling on the reheated soup.