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La soupe au pistou is a standard of Provence's cuisine. It's very easy, boil season veggies, add vermicelli pasta (or not). Make a pistou (pesto), and add it to the soup at the moment of serving. A cup of pistou is also proposed to guests that want to add more. Why adding the seasoning at the end ? Because boiling your pistou would change its flavor not in the good way. If you make soup for several days, stock both the soup and pistou separately. … Read More
via Gourmande in Osaka
GOURMANDE in OSAKA 