Cucumber Soup with Pistou
Yield
6 servingsPrep
115 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | Leek |
leeks
(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 broth
|
|
| pistou | |||
| 2 | cloves |
garlic
finely minced |
|
| ¼ | cup |
basil
minced fresh |
*
|
| 4 | teaspoons |
walnuts
finely chopped |
|
| 2 | teaspoons |
Parmesan cheese
|
|
| 4 | teaspoons |
olive oil
|
|
| ½ | medium |
tomatoes
peeled, seeded and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | Leek |
leeks
(white part plus 1 inch of green) chopped |
*
|
| 1 | Stalk |
celery
with leaves, chopped |
*
|
| 453.6 | g |
cucumbers
peeled, halved, seeded and chopped |
|
| 1E+1 | ml |
lemon juice
|
|
| 946 | ml |
chicken broth
|
|
| pistou | |||
| 2 | cloves |
garlic
finely minced |
|
| 59 | ml |
basil
minced fresh |
*
|
| 2E+1 | ml |
walnuts
finely chopped |
|
| 1E+1 | ml |
Parmesan cheese
|
|
| 2E+1 | ml |
olive oil
|
|
| 0.5 | medium |
tomatoes
peeled, seeded and chopped |
|
Directions
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 purée, 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.
