April 26, 2014 · 3:00 PM
Oui oui -- Soupe au Pistou = Pesto Soup, indeed. Leave it to the French to take a great Italian food, and make it even greater. Soupe au pistou also happens to be a classic spring dish. And although it's 1 degree celsius here in Manhattan as I write this, I suspect that by late April, the weather will have caught up with the season, and we'll need a dish that not only matches, but celebrates, the warmer temperatures. Soupe au Pistou can be served hot or cold. Think of it with fresh baguettes. An assortment of cheeses. And a rosé. Yes, I said it. Rosé. Soupe au Pistou is one of the rare dishes that people almost universally recommend with a rosé. If you're not a rosé person (many of us secretly are!), then feel free to pair this light, but very flavorful, soup with a red or a dry white like cassis.
Perfected in Nice, but rare on the Upper West Side, Soupe au Pistou will be something of a culinary challenge for me. I heartily admit to not having tried yet to cook it, but je vous promets that I shall be practicing it repeatedly between now and le vingt-six avril. Insiders say that the secret is in the salting. By the time I'm ready to serve it publically, Marmiton will be asking me for the recipe.
Meanwhile, as it is a vegetarian dish, perhaps someone would be able to come with something meat-based... if anyone wishes me to teach them the bourguignon, I'd be flattered and we'd have something hearty to accompany the soupe. But remember, as always, you're not obligated to bring something to the potluck -- only to bring your love of French.
Le printemps: arrive rapidement !!!!!