Soupe Au Pistou | The French Chef Season 5 | Julia Child
Julia Child prepares two unusual French soups: a hearty vegetable brew from Provence which can well be a main course and a cream of cucumber soup you can serve either hot or cold.
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Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
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Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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You Must Try This Provencal Vegetable Soup - Soupe au Pistou
You must try this French vegetable, bean, and pasta soup from the South. It is incredible. No other dish better defines Provence than soupe au pistou, the famous vegetable, bean, and pasta soup. Within a bowl you will discover the edible history of the ‘arrière-pays’, or hinterlands of Provence. A region where thrifty farmers have long tended their fields, growing some of France’s most amazing vegetables and fruits. It is a soup born out of austerity and frugality; making the best use of what is in season and what is on hand.
This version is based on what my maman taught me, though she may roll her eyes at the very thought of canned beans and canned San Marzano tomatoes. I find them to be worthy substitutes with little loss in terms of quality and/or flavor.
Click here for the full recipe:
Soupe au Pistou: Vegetable Soup with Basil & White Beans Recipe Demo
An elegant, nourishing vegetable soup that freezes well. Recipe details and extra notes at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Soupe au Pistou - Provencal Vegetable Soup with Basil
4 oz dried white beans (soaked overnight, drained)
6 cups water
(or 1 can of white beans)
2 quarts chicken stock
2 carrots, diced
1 lb tomatoes, peeled, cored, seeded, and chopped
1 onion, chopped
1 leek, tender parts only, diced
bouquet garni: 1 bay leaf, 1 thyme sprig, 1.5 parsley stems
salt and freshly ground pepper
4 oz green beans, trimmed, cut into 1/2 inch lengths
2 small zucchini, diced
pistou:
1.5 garlic cloves
1 cup packed basil leaves
freshly ground pepper and salt
1 cup freshly grated parmesan cheese
1/2 cup olive oil
Put the beans in a pot with the water. Bring to a boil and simmer for 1 hour or until tender, then drain.
Put the beans, carrots, onions, leeks, and tomatoes in a stock pot and add chicken stock. Add a bay leaf, thyme sprigs, parsley, salt and pepper.
Bring it all to a boil, then reduce to a simmer for 30 minutes.
Add the green beans and zucchini and cook for 10 minutes. Discard the bouquet garni. Taste for seasoning.
For the pistou: Pound the garlic, basil, and salt in a large mortar. Work in some of the parmesan until the mixture is a stiff paste, then add the oil little by little, adding more parmesan until the mixture is barely fluid. Alternatively, you can use a food processor.
Ladle the hot soup into hot bowls with pistou on top or pass pistou separately.
This soup is pretty blah without the basil, so you can’t miss this!
A food processor is significantly better, but I’m gonna try with just a spoon for those of you who may not have a food processor.