Title: Cucumber soup with pistou
 Categories: Vegetables, Soups
      Yield: 6 servings
 
      1 tb Olive oil
      1    Leek (white part plus 1 inch
           -of green) chopped
      1    Stalk celery with leaves,
           -chopped
      1 lb Cucumbers, peeled, halved,
           -seeded, and chopped
      2 ts Lemon juice
      4 c  Chicken stock
           Pistou:
      2    Cloves garlic, finely minced
    1/4 c  Minced fresh basil
      4 ts Finely chopped walnuts
      2 ts Parmesan cheese
      4 ts Olive oil
    1/2 md Sized tomato, peeled,
           -seeded, and chopped
 
  To prepare the soup: In a medium-size 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 one-third 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<<**