Spring Essence Soup with Pistou
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 6 servings (1-1/2 quarts).
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
Ingredients
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1 medium leek (white portion only), cut into 1/4-inch slices
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1 large carrot, chopped
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1 small sweet red pepper, chopped
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1 tablespoon olive oil
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2 garlic cloves, minced
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4 cups chicken stock
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10 baby red potatoes, quartered
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6 fresh asparagus spears, cut into 1-inch pieces
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1 cup chopped fresh rhubarb
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon pepper
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PISTOU:
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1/2 cup loosely packed fresh oregano
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2 tablespoons chopped hazelnuts, toasted
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1-1/2 teaspoons olive oil
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1/2 teaspoon minced garlic
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1/8 teaspoon salt
Directions
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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.
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2.
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.
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