Le Manoir aux Quat’Saisons – exclusive recipe

Pistou soup by Raymond Blanc OBE, Chef Patron at Le Manoir aux Quat’Saisons

A truly wholesome and wonderfully delicious soup. It combines all the fresh vegetables in a flavoursome broth providing many valuable nutrients. There is some argument over where this dish originates, with both the French and Italians claiming it as their own – as can be seen in the name “Pistou” being very similar to the Italian word “Pesto”. The French Provençal pistou is a paste made with garlic and basilica and is the foundation of the most renowned French soup “pistou soup”. Pistou is probably derived from the old French word pesto -meaning pestle, to grind the l’ail and le basilic! And let’s not forget that Lombardy has been a kingdom of France many times throughout history.

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