Recipe - Cucumber Soup With Pistou

1 tablespoon Olive oil
1 Leek (white part plus 1 inch
of green) chopped
1 Stalk celery with leaves,
chopped
1 pound Cucumbers, peeled, halved,
seeded, and chopped
2 teaspoon Lemon juice
4 cup Chicken stock
Pistou:
2 Cloves garlic, finely minced
One fourth cup Minced fresh basil
4 teaspoon Finely chopped walnuts
2 teaspoon Parmesan cheese
4 teaspoon Olive oil
One half md Sized tomato, peeled,
seeded, and chopped

To prepare the soup: In a mediumsize 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
onethird 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**

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini