Truffled Soupe au Pistou Recipe | Jordan Winery

Name: Truffled Soupe au Pistou Recipe | Jordan Winery
Ingredients: 3 yellow onions; peeled and cut into 2-inch pieces 2 carrots; peeled and cut into 1-inch pieces 4 celery stalks; cut into 1-inch pieces 1 bay leaf (fresh) 2 whole black peppercorns 10 cups water ½ cup jasmine rice 3 bunches green basil (If you have basil in your garden; but any white bean will be fine.) ½ cup white onion; diced small sauteed in 2 tablespoons of extra virgin olive oil 20 leaves purple basil; torn ½ cup cherry tomatoes; cut in half; lightly salted and tossed with 1 tablespoon of extra virgin olive oil ½ cup Jordan Estate Extra Virgin Olive Oil Salt to taste 2 ounces fresh black truffle; sliced thin (optional)

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This soupe au pistou is a classic French recipe that's perfect for fall evenings. Enjoy on its own or elevate with fresh black truffle.

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Ingredients

3 yellow onions
peeled and cut into 2-inch pieces 2 carrots
peeled and cut into 1-inch pieces 4 celery stalks
cut into 1-inch pieces 1 bay leaf (fresh) 2 whole black peppercorns 10 cups water ½ cup jasmine rice 3 bunches green basil (If you have basil in your garden
but any white bean will be fine.) ½ cup white onion
diced small sauteed in 2 tablespoons of extra virgin olive oil 20 leaves purple basil
torn ½ cup cherry tomatoes
cut in half
lightly salted and tossed with 1 tablespoon of extra virgin olive oil ½ cup Jordan Estate Extra Virgin Olive Oil Salt to taste 2 ounces fresh black truffle
sliced thin (optional)