Pistou of Summer Vegetables Recipe

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Pistou of Summer Vegetables
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Ingredients
10
Count
Nutrition
444
Calories
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Ingredients:

Directions:

  1. Blanch asparagus: Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
  2. Blanch fava beans: Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add fava beans and boil, uncovered, 1 minute. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Slip outer skin off each bean and discard.
  3. Blanch sugar snap peas: Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again and spread on paper towels to dry.
  4. Blanch basil: Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add basil and boil, uncovered, 45 seconds. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again and spread on paper towels to dry.
  5. (Asparagus, fava beans, sugar snap peas, and basil can be blanched up to 4 hours ahead, then dried well, and chilled, covered until needed.)
  6. Make pistou: In large bowl, toss together asparagus, fava beans, and peas. Transfer half vegetable mixture to blender and add basil. Blend until chopped, then add 5 tablespoons olive oil in slow, steady stream, and blend until smooth.
  7. In heavy, large saucepan, over moderately high heat, heat remaining 1 tablespoon oil until hot but not smoking. Add shallot and sauté until translucent, 3 to 5 minutes. Stir in vegetable stock, vegetable purée, remaining blanched vegetables, salt, and pepper and bring to simmer. Cook, uncovered, stirring occasionally until vegetables are heated through, 3 to 5 minutes. Ladle into bowls, sprinkle each with herb mixture, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 443.62 Kcal (1857 kJ)
Calories from fat 208.4 Kcal
% Daily Value*
Total Fat 23.16g 36%
Sodium 7140.31mg 298%
Potassium 394.98mg 8%
Total Carbs 49.89g 17%
Sugars 8.85g 35%
Dietary Fiber 7.8g 31%
Protein 7.9g 16%
Vitamin C 8.4mg 14%
Iron 5.9mg 33%
Calcium 62.4mg 6%
Amount Per 100 g
Calories 224.45 Kcal (940 kJ)
Calories from fat 105.44 Kcal
% Daily Value*
Total Fat 11.72g 36%
Sodium 3612.6mg 298%
Potassium 199.84mg 8%
Total Carbs 25.24g 17%
Sugars 4.48g 35%
Dietary Fiber 3.95g 31%
Protein 4g 16%
Vitamin C 4.3mg 14%
Iron 3mg 33%
Calcium 31.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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