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Provencal Soup au Pistou

Imagine, you are In the heart of Provence, where a pot of Provencal Spring Pea Soup gently simmers, filling the air with the delicate aroma of fresh herbs and sweet peas.

This soup is an elegant starter to any gathering. Peas are high in protein.

Season| Spring

Prep Time| 15 minutes

Cook Time| 10 minutes

Serves 4


1 lb. fresh Spring peas, or frozen

4 cups vegetable stock, or water

2 spring leeks, chopped

1 clove green garlic, minced

1/2 tsp. salt, or to taste

pinch of fresh black pepper

1 cup parsley, minced

2 tbsp.tarragon, minced

4 tbsp. fruity virgin olive oil

zest from 1 organic lemon

1/4 cup of pine nuts, toasted, optional

Method ~

The process typically begins with gathering fresh peas from the farmers market, often shelled from their pods. You can use frozen organic sweet peas as well.

To start, add the leeks and 3/4 of the minced garlic and sauté in a soup pot with 2 tbsp. of the olive oil or butter,or both. Sauté until softened and fragrant. Then, add 1/4 of the chopped herbs, along with the peas, and the broth or water, bringing the mixture to a delicate simmer.

This allows the peas to cook until tender while maintaining their vibrant green color.

Once the peas are tender, about 5- 10 minutes, puree it until smooth using a blender or immersion blender, creating a velvety texture. If desired, passing it through a fine sieve will give it an even smoother consistency. After pureeing, taste the soup for seasoning.

Method for Pistou ~ In a small mixing bowl, add the remaining finely chopped herbs and zested lemon. Mix in 2 tbsp. of the olive oil. Mix in the remainder of minced garlic, a pinch of salt, and pepper to taste. If using toasted pine nuts, give them a fine chop, and fold them into the Pistou.

Finally, serve the spring pea soup hot, garnished with the pistou, and a final drizzle of olive oil, for added flavor and presentation. It's a delightful dish that captures the essence of spring with its vibrant green color and fresh, delicate flavors.


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