Cucumber Soup With Pistou

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Leek - (white part plus 1 inch, of green) chopped
1		Celery with leaves - chopped
1 lb	454g / 16oz	Cucumbers - peeled, halved, seeded, and chopped
2 teaspoons	10ml	Lemon juice
4 cups	948ml	Chicken stock
		Pistou
2		Garlic - finely minced
1/4 cup	23g / 0.8oz	Minced fresh basil
4 teaspoons	20ml	Finely chopped walnuts
2 teaspoons	10ml	Parmesan cheese
4 teaspoons	20ml	Olive oil
1/2 teaspoon	2.5ml	Sized tomato - peeled, seeded, and (medium) chopped

Recipe Instructions

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.

Source:
Evelyn C. Leeper AT&T Information Systems, Holmdel NJ

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