pistou

The pistou is incorporated into the soup just before serving.

The fish gets brilliant support from a fragrant pistou of spring vegetables.

While the soup is simmering, make the pistou if you don’t already have some in your freezer.

Diners should stir the pistou into the soup for the best flavor.

I use pesto and pistou in many other dishes besides pasta.

Much stranger was a chicken breast “in pistou,” as the menu claimed.

New to the appetizer list is a Provencal pistou soup.

Serve soup, passing pistou and Parmesan at the table.

Pistou is a Provencal soup that takes advantage of spring's first harvest.

A slightly different version of this sauce exists in Provence, where it is known as pistou.

The pistou soup is a meal in itself.

Season to taste with salt and pepper, and add the pesto or pistou.

We were disappointed with the very ordinary lobster bisque and vegetable pistou.

This is the soupe à pistou for diners who had given up.

At Pistou, the fleurs stand alone, without their courgettes.

Add the pesto or pistou and stir together.

A few miles from Le Pistou lies a different kind of gastronomic experience again.

Ravioli stuffed with shredded beef and chicken in a pistou base are exceptionally good.

Mr. Richard's puree of basil is so intense he makes pistou with water and garlic, not oil.

In a medium size bowl whisk the egg and add the ricotta and the pistou.

Pistou is a combination of crushed fresh basil and garlic with olive oil, similar to the Italian pesto.

The pistou is about the same as pesto, a basil, garlic and olive oil puree but with the addition of tomato.

Mediterranean pistou soup, with zucchini, carrots and noodles, lacked verve.

For starters, there is soupe au pistou, the country-style vegetable soup.

Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.