Pistou of Spring Vegetables

Blanching is a process that involves submerging food (usually vegetables or fruits) briefly in boiling water, then plunging it into ice water to stop the cooking and preserve the color. The immersion in boiling water does not cook the food but simply softens the texture. For this recipe, blanch the asparagus and peas for 2 to 3 minutes; the fava beans, 3 to 5 minutes; and the basil, 1 minute.
Average Customer Rating:
4.333 out of 5
4.3
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Pistou of Spring Vegetables
Review 1 for Pistou of Spring Vegetables
5 out of 5
5 out of 5
22zena
Lafayette, CA
May 6, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Seasonal soup perfection!
May 6, 2011
This is my favorite soup and so healthy to boot. A blend of seasonal ingredients at their best. I always serve it with a good herb crusted salami, sliced in 1/8" thick slices put up close under the oven broiler till sizzling and starting to curl up, dollop each piece with sour cream and a large fresh basil leaf. Yum!
Pros: Healthy, Impressive, Will Make Again
Review 2 for Pistou of Spring Vegetables
4 out of 5
4 out of 5
ryanm5
brooklyn, ny
April 30, 2010
Would You Recommend? Yes
0points
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fresh spring soup -- use a blender
April 30, 2010
this is a great soup. it's light and fresh, and makes a nice first course. don't make my mistake and use a food processor to blend, it will be a bit too lumpy.
Review 3 for Pistou of Spring Vegetables
4 out of 5
4 out of 5
YorkHeather
York PA
April 30, 2010
Would You Recommend? Yes
0points
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Great if you love vegetables
April 30, 2010
I'm no great shakes at cooking, but this recipe was easy to follow and I thought it was very tasty. Very nice as a little starter soup, reheats well.