Pistou Of Spring Vegetables
This vibrant green soup is a celebration of spring's finest vegetables - asparagus, fava beans, peas, and fresh herbs. The velvety texture of the pureed basil and vegetables blend beautifully with the savory shallot base. Topped with a dollop of crème fraîche and a sprinkle of fresh mint, this dish is both refreshing and comforting, making it a perfect starter or light meal for a sunny day.
— Constant Cookbook
Ingredients
- 1⁄2 lb. asparagus, tough ends trimmed, spears
- cut into 1⁄2-inch pieces and blanched
- 1 1⁄2 lb. fava beans, shelled, blanched and
- peeled
- 1 cup shelled peas, blanched
- 1⁄4 cup chopped fresh herbs, such as mint
- and flat-leaf parsley
- 3 cups fresh basil leaves, blanched
- 1 cup plus 2 Tbs. extra-virgin olive oil
- 1 large shallot, minced
- 2 cups vegetable stock (see related recipe
- at left)
- Salt and freshly ground pepper, to taste
- Thinly sliced fresh mint or basil for garnish
- Crème fraîche for garnish
Instructions
- In a bowl, combine the asparagus, fava beans, peas and chopped herbs. Transfer half of the vegetable mixture to a blender and add the basil. Slowly add the 1 cup olive oil, pureeing until the mixture is smooth. Reserve the remaining vegetables.
- In a large pot over medium heat, warm the 2 Tbs. oil. Add the shallot and cook until translucent, 2 to 3 minutes. Add the reserved vegetables, the pureed vegetables and enough stock to reach the desired consistency. Heat the soup, stirring occasionally, until warm, about 10 minutes. Season with salt and pepper.
- Ladle the soup into warmed bowls and garnish with mint and crème fraîche. Serves 8.
- Adapted from a recipe by Dan Barber, chef of Blue Hill at Stone Barns, Pocantico Hills, NY.
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