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Home Dishes & Beverages Soups Broth & Stock Recipes

Spring Essence Soup with Pistou

Name: Spring Essence Soup with Pistou
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings (1-1/2 quarts).
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 baby red 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 25 min.

Makes

6 servings (1-1/2 quarts)

Updated: Jan. 06, 2023

During the last part of April one year, I 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 element, which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. —Laurie Bock, Lynden, Washington

Spring Essence Soup with Pistou Recipe photo by Taste of Home

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 baby red 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.

Nutrition Facts

1 cup with 1 teaspoon pistou: 147 calories, 5g fat (1g saturated fat), 0 cholesterol, 601mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.