Pistou Of Summer Vegetables
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
61
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
680 g
Fava Beans (fresh *)3 cup
Extra-Virgin Olive Oil1 small
Shallot (finely chopped)1.5 cups
Vegetable Stock1 tsp
Fine Sea Salt3 tbsps
Mixed HerbsDirections:
1
Blanch asparagus: Have ready large bowl ice water
2
In medium saucepan over high heat, bring salted water to boil
3
Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes
4
Drain, then immediately plunge spears into ice water to stop cooking
5
Drain again and pat dry
6
Have ready large bowl ice water
7
In medium saucepan over high heat, bring salted water to boil
8
Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes
9
Drain, then immediately plunge spears into ice water to stop cooking
10
Drain again and pat dry
11
Blanch fava beans: Have ready large bowl ice water
12
In medium saucepan over high heat, bring salted water to boil
13
Add fava beans and boil, uncovered, 1 minute
14
Drain in colander, then immediately plunge colander into ice water to stop cooking
15
Drain again
16
Slip outer skin off each bean and discard
17
Have ready large bowl ice water
18
In medium saucepan over high heat, bring salted water to boil
19
Add fava beans and boil, uncovered, 1 minute
20
Drain in colander, then immediately plunge colander into ice water to stop cooking
21
Drain again
22
Slip outer skin off each bean and discard
23
Blanch sugar snap peas: Have ready large bowl ice water
24
In medium saucepan over high heat, bring salted water to boil
25
Add peas and boil, uncovered, until tender, 2 to 3 minutes
26
Drain in colander, then immediately plunge colander into ice water to stop cooking
27
Drain again and spread on paper towels to dry
28
Have ready large bowl ice water
29
In medium saucepan over high heat, bring salted water to boil
30
Add peas and boil, uncovered, until tender, 2 to 3 minutes
31
Drain in colander, then immediately plunge colander into ice water to stop cooking
32
Drain again and spread on paper towels to dry
33
Blanch basil: Have ready large bowl ice water
34
In medium saucepan over high heat, bring salted water to boil
35
Add basil and boil, uncovered, 45 seconds
36
Drain in colander, then immediately plunge colander into ice water to stop cooking
37
Drain again and spread on paper towels to dry
38
(Asparagus, fava beans, sugar snap peas, and basil can be blanched up to 4 hours ahead, then dried well, and chilled, covered until needed
39
) Have ready large bowl ice water
40
In medium saucepan over high heat, bring salted water to boil
41
Add basil and boil, uncovered, 45 seconds
42
Drain in colander, then immediately plunge colander into ice water to stop cooking
43
Drain again and spread on paper towels to dry
44
(Asparagus, fava beans, sugar snap peas, and basil can be blanched up to 4 hours ahead, then dried well, and chilled, covered until needed
45
) Make pistou: In large bowl, toss together asparagus, fava beans, and peas
46
Transfer half vegetable mixture to blender and add basil
47
Blend until chopped, then add 5 tablespoons olive oil in slow, steady stream, and blend until smooth
48
In heavy, large saucepan, over moderately high heat, heat remaining 1 tablespoon oil until hot but not smoking
49
Add shallot and sauté until translucent, 3 to 5 minutes
50
Stir in vegetable stock, vegetable purée, remaining blanched vegetables, salt, and pepper and bring to simmer
51
Cook, uncovered, stirring occasionally until vegetables are heated through, 3 to 5 minutes
52
Ladle into bowls, sprinkle each with herb mixture, and serve immediately
53
In large bowl, toss together asparagus, fava beans, and peas
54
Transfer half vegetable mixture to blender and add basil
55
Blend until chopped, then add 5 tablespoons olive oil in slow, steady stream, and blend until smooth
56
In heavy, large saucepan, over moderately high heat, heat remaining 1 tablespoon oil until hot but not smoking
57
Add shallot and sauté until translucent, 3 to 5 minutes
58
Stir in vegetable stock, vegetable purée, remaining blanched vegetables, salt, and pepper and bring to simmer
59
Cook, uncovered, stirring occasionally until vegetables are heated through, 3 to 5 minutes
60
Ladle into bowls, sprinkle each with herb mixture, and serve immediately