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CUCUMBER SOUP WITH PISTOU
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Soups
Amount Measure Ingredient -- Preparation Method
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1 tablespoon Olive oil
1 Leek (white part plus 1 inch -- of green) chopped
1 Stalk celery with leaves -- chopped
1 pound Cucumbers, peeled, halved -- seeded, and chopped
2 teaspoons Lemon juice
4 cups Chicken stock
Pistou:
2 Cloves garlic -- finely minced
1/4 cup Minced fresh basil
4 teaspoons Finely chopped walnuts
2 teaspoons Parmesan cheese
4 teaspoons Olive oil
1/2 medium 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 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.
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