Rustic Vegetable Soup With Rye Croutons And Parsley-Savory 'Pistou'

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Los Angeles Times


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4 to 6

1/2 cup plus 3 tablespoons olive oil, divided

1/2 onion, finely chopped

1 bulb of fennel, thinly sliced (preferably on a mandoline)

5 cloves garlic, finely chopped plus 2 cloves garlic, smashed, divided


Freshly ground black pepper

3/4 pound fingerling potatoes, sliced crosswise into 1/4 -inch-thick slices

1 bunch slender carrots, sliced crosswise on the bias into 1/4 -inch-thick slices

6 sprigs savory, divided

1 bay leaf

5 cups water

1 rutabaga, peeled and cut into 1/4 -inch cubes

2 bunches parsley, leaves only

Peeled zest of 1 lemon

1 tablespoon Dijon mustard

3 (1-inch) slices rye bread, cut into cubes

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