Pistou

[Claire]

Was talking to a friend who is visiting her mother (the friend is the daughter of a friend who is elderly and blind, the daughter lives in France and visits twice a year for a couple or three weeks). She always, and I do mean always, brings me delicacies from France, usually pate which she knows is one of my weaknesses.

For some reason she and the care-giver were discussing pistou. I always think of it in connection to pesto. I'm going to give them some frozen which I just made a couple of days ago. I think to turn it into the soup all they need is stock. I can look it up, but given that right now is the height of the basil season, anyone have a recipe for this soup they want to share?

 

[Alix]

Claire, what exactly are you giving them frozen? Pesto? I don't think there are any pine nuts in pistou. I'm going to check my cookbook for you. Madame Benoit will know!

 

[LPBeier]

You are correct, Alix, pistou does not have pine nuts in it - that is the basic difference between the two. If they are French, they will not probably like the pesto version. It is so easy to make from scratch as long as you have a good quantity of fresh basil!

 

[Claire]

This friend lives in France, but is all-American Midwestern gal. She will not be upset by getting pesto (I make mine with pistachio nuts)! I'm just wondering about the soup angle.

 

[CWS4322]

I did a search on the Internet. Laura Calder uses pesto in hers...

 

[Margi Cintrano]

Claire: Traditional Classic Pistou Of Provençe

Buonasera,

The following recipe for Pistou is one of many classic dishes of Provençe:

www.ezinearticles.com

Please note: Pistou is made in 2 parts, a thick vegetable concasse and a soup part. The main ingredients are: courgette or zucchini, haricot white beans ( Northern white beans or Navy white beans can be good sub ) and several other vegetables and Gruyère or French Cheese.

Pesto al Genovese di Liguria: This traditional thick sauce is made of: Extra virgin olive oil, fresh Genovese basil, pinenuts and garlic ...

There is little similarity between these two classic traditional dishes.

Kind regards.
Margaux Cintrano.

 

[LPBeier]

Hi Margie,
I tried your link and it took me to a general page - I tried searching for the recipe and got 0 results.

I find this interesting (in a positive way). At culinary school I was taught in the classic French way and had a Parisian Chef Instructor. He taught us that the only difference between Pistou and Pesto is that Pesto has pine nuts and Pistou has more garlic.

I did a little checking and have found references to both the Pistou you mention than the way I was taught.

I would love to try the one you have given!

 

[LPBeier]

Okay, I just did some more research and came up with this:

Pistou - Wikipedia, the free encyclopedia

This mentions both Pistou and Soupe au Pistou.

 

[Margi Cintrano]

Buonasera Laurie,

I had put in Google.com: Traditional Provençe Pistou Recipe

www.ezinearticles.com ( this came up )

There was another which came up too: www.frenchprovincialdishes.com

Thanks for the note too, and have a lovely evening.

Sempre, Ciao.
Margaux

 

[Alix]

Neither of those links works for me Margi.

 

[Margi Cintrano]

Traditional Provençe Pistou Recipe Links in English

Buon Giorno Laurie & Alix,

Sorry you seem to be having difficulties with the websites I have recommended. Let us try this again, as I have no problems in English with these three:

1) www.ezinarticles.com/foodanddrink

2) www.culturekiosque.com/recipes-provence ( do not make the Ç )

3) www.davidlebovitz.com/soupeaupistoufrench

Please confirm that you both have been able to find the recipes I had found.

Kind Regards.
Have Nice Day,
Ciao, Margaux.

 

[Alix]

Nope, here's a screenshot of what I get.

 

[Margi Cintrano]

Buonasera Alix,

I have no problem on my end, and my question is: Have you tried all 3 websites ?

My next suggestion is: take a look at David Lebovitz´s website ... He has numerous French recipes he specialises in. Many D.C. members are familiar with David´s website.

Otherwise: Put the following words in GOOGLE.COM and see what comes up:

Traditional Provençe Pistou Recipe

Perhaps, the problem, has to do with your computer security ...

I hope that this finds you closer to the goal.

I am leaving for Puglia, Italia at 7am Friday morning otherwise, I would just post the recipe, however, I just cannot time wise until next week.

Kind regards, Ciao.
Margaux Cintrano.

 

[Andy M.]

Research reveals two things clearly. 1. Pistou is a thick sauce/paste similar to pesto but without pine nuts. 2. There is a traditional Provence recipe for a soup that uses pistou as an ingredient.

 

[Alix]

I can find lots of recipes for pistou. I'm more interested in what you're coming up with and why not one of the links you post gives me anything. I can get to David Lebovitz site, but the link you post give me the picture below. I doubt its me since I'm not the only one who can't view your links. Are you going to the link directly to c&p it or are you posting it from your search. Sometimes if you try to post a search link it will end up broken. Enjoy Puglia and I look forward to seeing your recipe.

 

[Margi Cintrano]

Alix,

I am truly not a computer expert, and just have learnt after 4 hours to post a photo ... So, please; this is not my fault. I had not encountered these problems.

I shall post a Pistou of my maternal side of family who prepared it quite often, as it is quite a rural pastoral recipe of the French ( my maternal Grandmom was French, and my Mom is French Swiss) ... However, when I arrive in Puglia after the wkend.

Have a nice wkend.
I understand your source of frustration, however, this is beyond my control.

If you are interested, I would also look at:

www.foodandwine.com
www.bonappetit.com

Monday or Tuesday at latest, I shall post the recipe in 2 parts; the pistou and the broth. I shall PM to let you know ... I shall see if I have a photo as well.

Have nice wkend.

Summer Plans ?

Ciao, Margi.

 

[LPBeier]

Margie,
I think what is happening is that the links are "cached" (saved) on your computer. Are they by any chance on sites that you subscribe to? I believe that is why I only get the home page on one.

The links you just posted in for food and wine and bon appetit are also just the main pages, not direct links. But this is okay, we can do searches from there if we want.

Anyway, as others have said, that isn't so much the point. I think more so is what Andy said and I did earlier. You are referring to Soupe au Pistou (often referred to by the short form "Pistou", which is topped with Pistou, the thick sauce.

Hope that helps!

Have a great trip!

 

[Alix]

Margi, I'm NOT frustrated, nor am I placing blame. I'm trying to solve a problem and help out. Please don't stress about getting the recipe out there. I'm interested, but its far too hot to contemplate soup here. As I said, I can find many recipes myself as I am quite adept with my computer. My interest is in your families recipe, not in the links you post.

 

[Cerise]

This friend lives in France, but is all-American Midwestern gal. She will not be upset by getting pesto (I make mine with pistachio nuts)! I'm just wondering about the soup angle.

How are you packaging/shipping to France? Fresh (basil, etc) is always best imo. Pesto is similar to pistou, but no pine nuts or cheese; although there are updated recipes including tomatoes & grated hard cheese. Pesto can be made with many fresh herbs (and sun-dried tomatoes, if desired), and has a multitude of uses (added to soup/stew, as a sauce for salmon, over pasta, etc.).

I'm sure she would be delighted with either. Very thoughtful of you, Claire.

Here are some ideas for the pistou & the soup:

Soup Au Pistou:

Provencal Vegetable Soup: Soupe au Pistou Recipe : : Recipes : Food Network


Sautéed Atlantic Salmon - Basil Pistou Broth, Zucchini Puree, Confit Cherry Tomatoes:

Sautéed Atlantic Salmon - Basil Pistou Broth, Zucchini Puree, Confit Cherry Tomatoes | Yelp

 

[Margi Cintrano]

Grandmom Margot´s Provençal Pistou

Grandmom Margot´s Provençal Pistou

1 large garlic clove crushed in mortar with pestle
40 grams = 1 cup fresh sweet basil minced
1 tomato: deseeded, peeled and chopped finely
salt to taste 60 ml. Extra virgin olive oil
45 grams of grated aged Gruyère or French Emmenthal

Place the basil, garlic, tomato, salt and cheese in a Food Processor or Blender, and combine well.

Add the Evoo ( extra virgin olive oil very gradually ) and pulse with each drizzle.

This shall be a coarse thick Pesto called Pistou in Provençe, France.

The Soupe, which is soup in English, is the root word of Supper.

The Soupe au Pistou vegetable broth recipe shall follow on a separate reply page.

*** Since Margot had passed on before I was born in 1962, restaurants have been using Reggiano Parmesano for the Pistou, however, my maternal Grandmom used aged French Cheese which she was able to get from Quebec & Montreal.

Ciao.
Have nice evening.
Margaux.