19 April 2011 Soupe au pistou‏

I often watch the foodie programmes and say I must make that and then never do. Still on holiday, we were all fixated by Raymond Blanc's easy Gallic charm on Kitchen Secrets, and although a stay at Le Manoir au Quat'  Saisons is not on the menu at the moment, I decided his soupe au pistou should be straightaway. He said the flavour of the spring vegetables meant that you could just add water and didn't need stock. He was right. We ate the soupe with added parmesan and the option of the leftover black olive bread from Pump St Bakery. It made a great quick supper with some leftover for my lunch the next day.  The recipe is here.