Pistou Of Spring Vegetables

By á-170456

Ingredients

• 1/2 pound asparagus tough ends trimmed, spears cut 1/2" pieces and blanched
• 1 1/2 pound 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 extra-virgin olive oil plus
• 2 tablespoons extra-virgin olive oil
• 1 large shallot minced
• 2 cups Vegetable Stock (see recipe)
• Salt to taste
• Freshly-ground black pepper to taste
• Thinly-sliced fresh mint or basil for garnish
• Crème fraîche for garnish

Details

Servings 8

Preparation

Step 1

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 tablespoons 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.

This recipe yields 8 servings.