Food for Friends

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Zucchini Soup with Herb Pistou


Zucchini SoupThis soup was an experiment based on a recipe found on, I ended up making some “adjustments” to fit fresh ingredients from our garden and it turned out AMAZING.  You can make it quickly for a weeknight dinner or you can dress it up and serve it for company.  SO good!

Pistou n. A sauce made of garlic, basil, olive oil, and often Parmesan, used on pasta or in soups and stews.  [French, from Provençal, from pestar, to crush, from Old Provençal, from Late Latin pistre; see piston.]



  • 4 large zucchinis roughly chopped
  • 1 small yellow onion
  • 1 large carrot, peeled and chopped
  • 1 large potato, peeled and chopped
  • 3 tabsp of butter
  • 1 tbsp Olive oil
  • 4 cups of chicken broth
  • Salt & Pepper to taste


  • 1/2 of a cup of  loosely packed parsley
  • 1/4 cup of basil leaves
  • 1/4 cup of mint leaves
  • Olive oil
  • 2 tbsp of water
  • Salt to taste


Heat oil and melt butter in a big pot.  Add the onion and cook it until it’s transparent and fragrant.  Add the vegetables, salt, pepper and sautee for a few minutes, then add the chicken broth.  Simmer on low for about 20 minutes until the vegetables are very soft.  Let cool a little bit and then puree using an immersion blender, or put in the blender in batches being careful not to make it explode and get all over your kitchen if it’s too hot.  Return to pot and keep warm.  Adjust seasoning if necessary.

This is a slight variation from traditional Provençal Pistou, but it really kicks up the flavor of the recipe.

Make the Pistou:  In a food processor pulse all the herbs and the salt until chopped, then add the water and pour the olive oil until it comes together (about 1/4 cup).

Ladle the soup in bowls and add a tablespoon of the pistou in the middle.


If you want to make the soup look more elegant, you can coat a few zucchini blossoms with seasoned flour and deep fry until crisp.  Drain on paper towels.  Toast a couple slices of whole wheat bread and using a cookie cutter cut some croutons out.  Place a zucchini blossom and a crouton next to the pistou in the soup.  You will really impress guests!

posted under From My Garden, Soups

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Here are the recipes finally. This is something I have been wanting to do for a long time and never got around to it. Some of you know that I love cooking and experimenting in the kitchen. There is a certain alchemy that has to happen in order to have the ingredients turn into delicious creations. There is no real secret behind it, just lots of fresh ingredients, time and patience to try things out and some creativity.

Not everything I make turns out perfect on the first try. Most of the time, even when I follow recipes carefully, there are some adjustments that have to be made in order to make it exactly the way I like it. In some cases recipes have failed miserably and a last-minute plan B has been tackled, and in other cases I had to toss the first batch of something and repeat the steps until it works out.

I hope these recipes bring a lot of magic to your meals, just as they have brought magic to mine. They have all been thoroughly tested and I will never post something I have not made myself. Some adjustments may have to be made for dietary preferences or limitations. Feel free to email me or drop me a note if you have any questions.