Pistou of Spring Vegetables
|Asparagus||1⁄2 Pound, trimmed|
|Fava beans||1 1⁄2 Pound, blanched|
|Peas||1 Cup (16 tbs), blanched|
|Herbs||1⁄4 Cup (4 tbs), chopped|
|Flat leaf parsley||1 Teaspoon|
|Basil leaves||3 Cup (48 tbs), blanched|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Shallot||1 Large, minced|
|Vegetable stock||2 Cup (32 tbs)|
|Ground pepper||To Taste|
|Mint leaves/Basil||1 Teaspoon, thinly sliced (for garnish)|
|Creme fraiche||1 Tablespoon|
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 Tbs. 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. Serves 8.
Adapted from a recipe by Dan Barber, chef of Blue Hill at Stone Barns, Pocantico Hills, NY.