• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cucumber Soup with Pistou

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 1 tb Olive oil
  • 1 Leek (white part plus 1 inch
  • -of green) chopped
  • 1 Stalk celery with leaves,
  • -chopped
  • 1 lb Cucumbers, peeled, halved,
  • -seeded, and chopped
  • 2 ts Lemon juice
  • 4 c Chicken stock
  • Pistou:
  • 2 Cloves garlic, finely minced
  • 1/4 c Minced fresh basil
  • 4 ts Finely chopped walnuts
  • 2 ts Parmesan cheese
  • 4 ts Olive oil
  • 1/2 md Sized tomato, peeled,
  • -seeded, and chopped

 Directions

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....

**>>April<<**


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