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Cucumber Soup With Pistou

Ingredients
 

1 tbsp olive oil
1 leek (white part plus 1 inch of gre, en) chopped
1 stalk celery with leaves, chopped
1 lb cucumbers, peeled, halved, seeded,, and chopped
2 tsp lemon juice
4 cup chicken stock
1 pistou:
2 cloves garlic, finely minced
1/4 cup minced fresh basil
4 tsp finely chopped walnuts
2 tsp parmesan cheese
4 tsp olive oil
1/2 medium sized tomato, peeled, seeded, and c, hopped



 
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Preparation
 
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<<**

 

 
Servings:
6


 

 

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