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

Instructions Jump to Ingredients ↑

  1. 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<<** Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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