Undecided? Throw It All in the Pot
(Via washingtonpost.com - A Cook's Garden by Barbara Damrosch)
In summer, so many vegetables beckon from the garden it's hard to choose. So I make soupe au pistou. Every country has its multiple-vegetable soup. In Italy you'd make minestrone. What makes this Provencal one a treat is the last-minute addition of basil, garlic and olive oil, pounded into a paste in a mortar. The pounding implement, the pestle, is what gives pistou its name.
In summer, so many vegetables beckon from the garden it's hard to choose. So I make soupe au pistou. Every country has its multiple-vegetable soup. In Italy you'd make minestrone. What makes this Provencal one a treat is the last-minute addition of basil, garlic and olive oil, pounded into a paste in a mortar. The pounding implement, the pestle, is what gives pistou its name.
