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| Cucumber Soup With Pistou Recipe |
Category: Soups
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon olive oil
1 leek (white part plus 1 inch of gre; en) chopped
1 stalk celery with leaves, chopped
1 lb cucumbers, peeled, halved, seeded,; and chopped
2 teaspoon lemon juice
4 cup chicken stock
1 pistou:
2 cloves garlic, finely minced
1/4 cup minced fresh basil
4 teaspoon finely chopped walnuts
2 teaspoon parmesan cheese
4 teaspoon olive oil
1/2 medium sized tomato, peeled, seeded, and c; hopped
Cooking Directions:
To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add leeks and celery and cook until vegetables are soft, about 10 minutes, stirring occasionally. Add cucumbers, lemon juice and stock. Bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes, or until cucumbers are tender. Cool slightly. To prepare Pistou: With a mortar and pestle, mash together garlic, basil and walnuts to a paste. (you can also use a bowl with a wooden spoon). Work in a little cheese and oil and one-third of the tomato. Keep adding cheese, oil and tomato. The mixture will not be a true emulsion but a barely fluid paste.
Transfer cucumber mixture to a food processor or blender and puree, in batches, until smooth. Ladle soup into serving bowl. Pass the pistou. Allow 1 tablespoon of pistou per serving to be placed in the center of the bowl, then swirl into soup.
Enjoy David....
**>>April<<**
soups,vegetables
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