Pistou sounds fancy, but it's just a mixture of basil, garlic, and olive oil. In this recipe, the basil is joined by chives and radish greens for an extra punch of flavor.


Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • In a large pot, melt the butter over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the quartered radishes and the potato; season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the stock and milk and bring to a boil over high heat. Reduce heat to medium and simmer the soup until the vegetables are tender, about 15 minutes

  • Meanwhile, in a medium bowl, whisk the oil, basil, chives, lemon zest and juice, garlic, and the radish greens; season. Set the radish greens pistou aside.

  • Transfer the soup to a blender. Puree the soup until creamy; season. Refrigerate until chilled, at least 2 hours.

  • Divide the chilled soup among 4 bowls. Drizzle with the radish greens pistou. Garnish with the matchstick-size radishes.