Claire
Master Chef
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?
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?