A VERY GREEN SPRING SOUP WITH PISTOU
Ingredients:
1 bunch spinach, washed
1 bunch arugula, washed
Extra virgin olive oil
Salt
1 yellow onion, diced
2 small stalks celery, diced
2 medium leeks, washed and diced
2 small zucchini, diced
½ pound green beans, washed and trimmed to ½” pieces
2 quarts garni chicken stock or boxed chicken broth (Pacific brand preferred)
Bouquet: 5 stems parsley, 3 stems fresh thyme, 1 bay leaf
¾ cup peas, fresh shelled preferred
Drops fresh lemon juice
Pistou:
2 tablespoons toasted pine nuts
3 cloves garlic, halved
2 cups fresh basil leaves
½ cup olive oil
Salt
Directions:
Sauté the spinach and arugula in a little olive oil and salt until wilted. Drain in a colander. When cool enough to handle, squeeze out moisture and coarsely chop. Reserve.
Sauté the onion and celery pieces in 2 tablespoons olive oil. When they are softened add the leeks, zucchini and bean pieces. Lightly salt and sauté briefly. Pour in the stock and bring to a simmer. Add the bouquet garni, taste, and adjust the salt.
When these vegetables are half cooked, add the peas. Turn off the heat when the vegetables are just cooked. Remove the herb bouquet.
Pistou: Combine the nuts, garlic and basil leaves with the workbowl of a food processor or blender. Coarsely purée with a rapid pulsing action. With the machine running, pour in the oil in a steady drizzle. Scrape down the sides of the bowl. Season to taste with salt. Process again briefly.
Serving: Reheat the soup and stir in the reserved spinach and arugula. Ladle the hot soup into bowls and stir a tablespoon of pistou at the last moment.
