Title: Cucumber Soup with Pistou
Categories: Vegetable Soup
Yield: 6 Servings

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

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<<**

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