Spring Essence Soup With Pistou Recipes

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SPRING ESSENCE SOUP WITH PISTOU



Spring Essence Soup with Pistou image

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 by the nutty, earthy pistou. It is truly a layering of flavors. -Laurie Bock, Lynden, Washington

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 18

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

Steps:

  • 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 : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

SUMMER PISTOU



Summer pistou image

A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 35m

Yield Serves 4

Number Of Ingredients 10

1 tbsp rapeseed oil
2 leeks , finely sliced
1 large courgette , finely diced
1l boiling vegetable stock (made from scratch or with reduced-salt bouillon)
400g can cannellini or haricot beans , drained
200g green beans , chopped
3 tomatoes , chopped
3 garlic cloves , finely chopped
small pack basil
40g freshly grated parmesan

Steps:

  • Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
  • Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

Nutrition Facts : Calories 209 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium

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