Ingredients
1 medium leek (white portion only), cut into 1/4-inch slices1 large carrot, chopped1 small sweet red pepper, chopped1 tablespoon olive oil2 garlic cloves, minced4 cups chicken stock10 baby red potatoes, quartered6 fresh asparagus spears, cut into 1-inch pieces1 cup chopped fresh rhubarb1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepperPISTOU:1/2 cup loosely packed fresh oregano2 tablespoons chopped hazelnuts, toasted1-1/2 teaspoons olive oil1/2 teaspoon minced garlic1/8 teaspoon salt
Preparation
In a large saucepan, saute the leek, carrot and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in stock and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper; cover and simmer 4-6 minutes longer or until vegetables are tender.
Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup.
