I first came across this soup by Valli Little in delicious magazine. Since then I have discovered delightful versions by David Lebovitz and Colin Fassnidge as well.
Whichever version you make, the fact that you stir in a spoonful of homemade pistou (pesto/ herb oil) makes it so fresh and vibrant. I love these simple ways to elevate a dish.
Plus it’s French, always a bonus ;).
