Ingredients Jump to Instructions ↓

  1. 1 tb Olive oil

  2. 1 Leek (white part plus 1 inch -of green) chopped

  3. 1 Stalk celery with leaves, -chopped

  4. 1 lb Cucumbers, peeled, halved, -seeded, and chopped

  5. 2 ts Lemon juice

  6. 4 c Chicken stock Pistou:

  7. 2 Cloves garlic, finely minced

  8. 1/4 c Minced fresh basil

  9. 4 ts Finely chopped walnuts

  10. 2 ts Parmesan cheese

  11. 4 ts Olive oil

  12. 1/2 md Sized tomato, peeled, -seeded, and chopped 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

Instructions Jump to Ingredients ↑

  1. 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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