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Pistou Of Spring Vegetables

paflynn's picture
Pistou of Spring Vegetables Blanching is a process that involves submerging food (usually vegetables or fruits) briefly in boiling water, then plunging it into ice water to stop the cooking and preserve the color. The immersion in boiling water does not cook the food but simply softens the texture. For this recipe, blanch the asparagus and peas for 2 to 3 minutes; the fava beans, 3 to 5 minutes; and the basil, 1 minute.
Ingredients
  Salt To Taste
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Feel: 
Velvety
Method: 
Blanching
Dish: 
Soup
Interest: 
Spring, Healthy
Ingredient: 
Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
8
Subtitle: 
Pistou of Spring Vegetables

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