Spring Essence Soup with Pistou |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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To create a recipe for this contest I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence of spring recipe. The rhubarb adds a citrus flavor; which is balanced with the nutty, earthy pistou. It is truly a layering of flavors. Ingredients:
1 medium leek (white portion only), cut into 1/4-inch slices |
1 large carrot, chopped |
1 small sweet red pepper, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
4 cups chicken stock |
10 small new potatoes, quartered |
6 fresh asparagus spears, cut into 1-inch pieces |
1 cup chopped fresh rhubarb |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
pistou: |
1/2 cup loosely packed fresh oregano |
2 tablespoons chopped hazelnuts, toasted |
1-1/2 teaspoons olive oil |
1/2 teaspoon minced garlic |
1/8 teaspoon salt |
Directions:
1. In a large saucepan, saute the leek, carrot and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in stock and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper; cover and simmer 4-6 minutes longer or until vegetables are tender.
2. Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup. Yield: 6 servings.
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