Easy, Elegant Pistou Pronounced like the English words "pea stew," pistou is a basil-and-olive paste that the French swirl into soups for fresh color and flavor. The classic pistou is drenched in oil, but Zone chefs have devised a way to retain the basil kick without all that fat. To get you started on pistou, try this soup recipe featuring the delicious addition: Tomato Fennel Soup With Tofu and Basil Pistou Ingredients 2 medium fresh tomatoes, diced (3, if canned) 1 small fennel bulb, sliced thin 1 medium onion, diced 1 clove garlic, minced 2 cups water 2 tablespoons vegetable-broth powder 6 ounces extra-firm tofu, cubed 3 to 4 whole stalks fresh basil (parsley, if basil is out of season) 2/3 teaspoon olive oil Juice of 1/2 lemon Dash salt 1/2 teaspoon light miso, yellow, or white 3 black olives, sliced Instructions 1. Combine tomatoes, fennel, onion, garlic, water, vegetable-broth powder, and tofu in large soup pot. Heat to boil and then simmer on low, covered, for 30 minutes. 2. Meanwhile, combine basil, olive oil, lemon juice, salt, miso, and olives in small food processor and grind to coarse paste. (You can also a use small blender, mortar and pestle, or suribachi.) 3. Serve soup in bowls and add dollop of basil pistou in the center. Stir pistou in while eating. __._
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