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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.
Originally published as Spring Essence Soup with Pistou in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2012, p206
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