Spring Essence Soup with Pistou Recipe

Spring Essence Soup with Pistou Recipe
Spring Essence Soup with Pistou Recipe photo by Taste of Home
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Spring Essence Soup with Pistou Recipe

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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. —Laurie Bock, Lynden, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

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

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.
Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup. Yield: 6 servings.
Originally published as Spring Essence Soup with Pistou in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p206

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

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