Cucumber Soup With Pistou Recipe

Step 1

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.

Step 2

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....

Things You'll Need

  • 1tb Olive oil
  • 1 Leek (white part plus 1 inch
  • -of green) chopped
  • 1 Stalk celery with leaves,
  • -chopped
  • 1lb Cucumbers, peeled, halved,
  • -seeded, and chopped
  • 2ts Lemon juice
  • 4c Chicken stock
  • Pistou:
  • 2 Cloves garlic, finely minced
  • 1/4c Minced fresh basil
  • 4ts Finely chopped walnuts
  • 2ts Parmesan cheese
  • 4ts Olive oil
  • 1/2md Sized tomato, peeled,
  • -seeded, and chopped

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