Tuesday, March 30, 2010

Soup of Spring Vegetables

This soup would be a delcious, beautiful addition to your holiday dinner. It is the green of spring itself and delicious. It can be made the day before and gently reheated.

Pistou Soup of Spring Vegetables:

1/2 lb asparagus cut in 1/2 " pieces
1 1/2 lb fava beans ( I use edamame beans, shelled)
1 c peas
1/4 C chopped fresh herbs such as mint or parsley or dill (I use dill, mint, parsley and cilantro)
2 c fresh basil
1/2 c + 2 tbs olive oil -- more during the emulsifying stage if needed
1 large shallot
2 c vegetable or chicken stock
1/4 c heavy cream
thinly sliced mint or basil for garnish

In bowl combine edamame (or fava beans) peas and peeled chopped asparagus. Transfer half to the blender or food processor and chop up. Add basil and slowly add 1/2  cup of olive oil pureeing until smooth, They mixture should be bright green and smooth. If not add more olive oil.  Reserve other vegetables.

In large pot medium heat warm 2 TBS oil. Add shallot; cook until translucent 2 -3 minutes. Add reserved vegetables, pureed vegetables and stock. Heat soup, stir occasionally until warm and all the vegetables are bright green -- about 10 minutes.

Season with salt and pepper.

Ladle into bowls and swirl a bit of heavy cream into the middle.

Serve with crusty bread.


1 comment:

  1. I feel that you should mentally prepare your readers for the extreme bright green color of this soup :)