Sometimes in a vegetable soup, especially in a soupe au pistou, there can be too much going on, with so many competing flavors, colors and shapes. I've tried to keep the flavors of this soup unified and and delicate against the more robust and assertive flavor of the pistou. It has a light brothy base, with pale green onions and other vegetables cut to a medium dice, which are in contrast to the minced herbs of the deep green pistou. - SallyCan You could add some cooked white beans (and maybe skip the potatoes) if you like, and leeks would be good too. In the summertime, I'd replace the peas with fresh pole beans. A few years ago, my friend, Gabriella, who is from Romania, brought me a package of a dried herb labeled Leustean, and wondered if I could identify it for her. She wanted to grow it in her garden so that she could have it fresh for her soup. Leustean is what we call lovage, and for this soup I've created a lovage pistou, so in a way this soup is inspired by Gabriella.

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