Stop by a Northern Michigan farm market for fresh vegetables, or grab them from your garden, and mix and match vegies in this Soupe au Pistou, a traditional rustic vegetable soup from the South of France. The one must is the basil pistou spooned into each bowl just before eating. The basil mixture (similar to pesto but without the pine nuts) transforms this simple soup into a heavenly slurp of summer. While some variations include the grated cheese in the pistou, I find it balls up in the hot soup, so I sprinkle it on as a garnish.

This recipe first appeared in the July 2010 issue of Traverse, Northern Michigan’s Magazine. Get the July issue or click here to subscribe.