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| RECIPE FOR CUCUMBER SOUP WITH PISTOU |
Title: Cucumber Soup With Pistou
Serves: 6
Ingredients:
| 1.00 | tb | Olive oil | | 1.00 | | Leek (white part plus 1 inch | | | -of green) chopped | | 1.00 | | Stalk celery with leaves, | | | -chopped | | 1.00 | lb | Cucumbers, peeled, halved, | | | -seeded, and chopped | | 2.00 | ts | Lemon juice | | 4.00 | c | Chicken stock | | | Pistou: | | 2.00 | | Cloves garlic, finely minced | | 0.25 | c | Minced fresh basil | | 4.00 | ts | Finely chopped walnuts | | 2.00 | ts | Parmesan cheese | | 4.00 | ts | Olive oil | | 0.50 | md | Sized tomato, peeled, | | | -seeded, and chopped |
Instructions:
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.
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**>>April<<**
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