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Spring Essence Soup with Pistou

 Spring Essence Soup with Pistou
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.
6 ServingsPrep: 20 min. Cook: 25 min.


  • 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
  • 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


  • 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

2 of 2

Spring Essence Soup with Pistou (continued)

Directions (continued)

  • minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper;
  • cover and simmer 4-6 minutes longer or until vegetables are tender.
  • Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a
  • food processor; cover and pulse until blended. Serve with soup.
  • Yield: 6 servings.