Provencal Vegetable Soup an Pistou

Peel garlic, blanch tomatoes (scald), peel and dice. Rinse basil and toss dry. Mix together in hand mixer form. Add the Parmesan cheese and grind. Slowly add the oil. Finally, season with salt and freshly ground pepper to taste.

Blanch (scald) the tomatoes, peel, dice and set aside.

Rinse and clean remaining vegetables. Cut broccoli into roses and stems, peppers into strips. Dice kohlrabi and melanzani. Remove peel from onion and chop.

Heat the oil in a large saucepan. Sauté the vegetables without the tomatoes at medium temperature for 5 minutes, turning continuously. Pour in the clear soup, bring to the boil and cook everything together for about 10 minutes at low temperature with the lid closed.

Toast the bread, cut in half crosswise and place each in a soup plate. Spread the tomato cubes evenly on the bread and pour the soup over them. Put a little pistou (herb sauce) in each plate or offer the sauce separately.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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