French Fridays: Vegetable soup with basil purée from My Paris Kitchen

David Lebovitz vegetable soup with pesto on eatlivetravelwrite.comThis week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was a simple vegetable soup with a basil purée (pistou, like pesto but without the nuts) was one I made a few days before leaving for France and which I lived off for those few days for both lunches and dinner (quick and easy to serve when you’ve got a “to do” list a mile long!). It was the perfect not-quite-summer dish – light enough to enjoy in the middle of a warm-ish day but warming on a chilly late-spring evening. I followed David’s recipe to a T, except that I went the canned chickpeas instead of the dried beans route which saved me a lot of time. The recipe could really work with any canned beans but I’m sure it’s more authentic following David’s recipe. In any case, it’s one I’ll remember because I loved the flavour (the pistou really is something!) and it’s a soup I could see myself making again in the warm weather (you can’t say that about many soups!). I also added some shredded chicken to some of the leftovers and it was délicieux!

Get the recipe for David Lebovitz’s Vegetable soup with basil purée here or on p 92 of My Paris Kitchen.


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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

10 thoughts on “French Fridays: Vegetable soup with basil purée from My Paris Kitchen”

  1. Just reading the recipe brought back pleasant memories of France. You’re right – the pistou. The French got that right. Lovely photo.

  2. Looking good that bowl of soup! I skipped the pasta but wished I had leftover chicken! And I used Thai basil instead of sweet! A lovely soup where any substitutes work!

  3. This was such a perfect meal, one that really surprised me. I shared some with Tricia and her hubby, and they loved it too. I think there are so many variations to be made here, both with the veggies and the type of beans used.


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