SPRING ESSENCE SOUP WITH PISTOU

Spring Essence Soup with Pistou image

I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus flavor; which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. -Laurie Bock, Lynden, Washington

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 18

Ingredients

1 medium leek (white portion only), cut into 1/4-inch slices
1 large carrot, chopped
1 small sweet red pepper, chopped
1 tablespoon olive oil
2 garlic cloves, minced
4 cups chicken stock
10 baby red potatoes, quartered
6 fresh asparagus spears, cut into 1-inch pieces
1 cup chopped fresh rhubarb
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
PISTOU:
1/2 cup loosely packed fresh oregano
2 tablespoons chopped hazelnuts, toasted
1-1/2 teaspoons olive oil
1/2 teaspoon minced garlic
1/8 teaspoon salt

Steps:

In a large saucepan, saute the leek, carrot and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in stock and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper; cover and simmer 4-6 minutes longer or until vegetables are tender., Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.