Pistou Soup

“A straight-shooting version of soupe au pistou (a sort of French minestrone), and although the vegetables lose their brightness and vigor the day after, the soup tastes even better then as the flavors relax and integrate. The recipe comes from Le Perigord, one of the early offshoots of Le Pavillon (New York’s first modern French restaurant), along with La Caravelle and La Cote Basque,” Amanda Hesser, The New York Times Essential Cookbook

This made a great dinner with the Old South Buttermilk Biscuits, even with me not having green beans and completely skipping the pasta (I forgot all about it).


-August 19, 1992: “Classic Restaurant Meals Worth a Try at Home,” by Bryan Miller. Recipe adapted from Le Perigord in New York City


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