Cucumber soup with pistou

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Leek (white part plus 1 inch of green) chopped
1 Stalk celery with leaves, chopped
1 pounds Cucumbers, peeled, halved, seeded, and chopped
2 teaspoons Lemon juice
4 cups Chicken stock
Pistou:
2 Cloves garlic, finely minced
¼ cup Minced fresh basil
4 teaspoons Finely chopped walnuts
2 teaspoons Parmesan cheese
4 teaspoons Olive oil
½ medium Sized tomato, 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 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<<**

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