Guest guest Posted September 19, 2000 Report Share Posted September 19, 2000 * Exported from MasterCook * Menu (Summer): Soupe au Pistou Recipe By : Everyday Cooking with Dr. Dean Ornish, page 128 Serving Size : 4 Preparation Time :0:00 Categories : Menus Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Soupe au Pistou (French Vegetables Soup with Basil) (see separate recipe) Whole Wheat Bread (see separate recipe) Sliced Fresh Peaches Strawberry Sorbet (see separate recipe) If you have a large, pretty soup tureen, now's the moment for it. Put boiling water in it to heat it, then empty out the water and fill the tureen with a chunky, aromatic soupe au pistou, the beloved vegetable soup from southern France. Ladle the soup into warm bowls at the table and pass a basket of thick-sliced homemade bread. For dessert, spoon some sliced peaches into balloon wineglasses or compote dishes, and top with a spoonful of just-made strawberry sorbet. Thi timing: Make the bread and freeze the strawberries several hours ahead. Start the soup 25 minutes before you want to sit down for dinner. While the soup is simmering, slice and chill the peaches. Make the sorbet just before you are ready to eat it. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.