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Ever since I was a little girl, end of summer always meant la soupe de pistou, my mother’s signature soup, and it was worth the wait. You might be wondering what we were waiting for; it was the tomatoes, sweet ripe plum tomatoes are key to the soup’s success.

We worked together side by side, shelling cranberry beans, chopping onions, peeling cloves of garlic, rinsing bunches of basil, chopping carrots, zucchini, string beans and potato, peeling and seeding pounds of beautiful, deep red plum tomatoes. 

The second picture is the sauce on top of all of the cubed vegetables and tiny pasta; the sauce is the pistou part, the melange of basil, olive oil, garlic cloves, tomatoes and grated Swiss cheese. The other pictures are of the soup well mixed, incorporating the sauce and the vegetables together, making the soup the sublime mixture of sweet basil, pungent garlic and the nutty mellowness of the Swiss cheese with the hearty flavor of tomato in the background which allows the rest of the vegetables to shine as well.

I love this soup. I have tried in the past to replicate it but I don’t have the golden touch that my mother has, this time I wrote everything down so I will try once again. My mother is still the queen of la soupe de pistou!