Recipe courtesy of Dan Barber
Pistou of Seasonal Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 594
- Total Fat
- 55
- Saturated Fat
- 8
- Carbohydrates
- 24
- Dietary Fiber
- 10
- Sugar
- 9
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 40
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
1/2 pound asparagus, cut into 1/2-inch pieces and blanched
1/2 pound fava beans, blanched and cleaned
1/4 pound peas, blanched
1 bunch basil, cleaned and blanched
1 cup olive oil
1 shallot, finely diced
1/4 cup chopped herbs, thyme and oregano leaves
2 cups vegetable stock
Directions
- Combine the blanched asparagus, fava beans and peas. Place half of the vegetables in a blender with the blanched basil. Puree adding the olive oil.
- In a large saucepan, sweat shallots until translucent. Add chopped herbs and blanched vegetables. Add puree of vegetables. Add vegetable stock until desired consistency is reached. Season, to taste.