Dear SOS: I had the most delicious, garlic-rich soupe au pistou with amaranth and Parmesan bread crumbs at Lucques in Los Angeles. It had a crunchy topping with a sweet garlic taste. I would be thrilled if you could get this recipe.
Dear M. Gregory: We’re just as thrilled as you are about this soup. It’s terrific -- rich and earthy yet brimming with the freshness of fall vegetables. A spoonful of delicious pistou (the French version of Italy’s pesto) and a few Parmesan croutons are added just before serving.