Name: Spring Essence Soup with Pistou
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spring Essence Soup with Pistou

1. 1 medium leek (white portion only), cut into 1/4-inch slices -

2. 1 large carrot, chopped -

3. 1 small sweet red pepper, chopped -

4. 1 tablespoon olive oil -

5. 2 garlic cloves, minced -

6. 4 cups chicken stock -

7. 10 baby red potatoes, quartered -

8. 6 fresh asparagus spears, cut into 1-inch pieces -

9. 1 cup chopped fresh rhubarb -

10. 1 teaspoon sugar -

11. 1/2 teaspoon salt -

12. 1/4 teaspoon pepper -

13. PISTOU: -

14. 1/2 cup loosely packed fresh oregano -

15. 2 tablespoons chopped hazelnuts, toasted -

16. 1-1/2 teaspoons olive oil -

17. 1/2 teaspoon minced garlic -

18. 1/8 teaspoon salt -

How to cook deliciously - Spring Essence Soup with Pistou

1. Stage

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. Stage

Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup.