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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pistou of Spring Vegetables

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Pistou of Spring Vegetables Empty Pistou of Spring Vegetables

    Post by Lobo Wed 27 Jan 2016, 12:15 am

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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 8
    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.






    • 33

    Ingredients:


    • 1⁄2 lb. asparagus, tough ends trimmed, spears
        cut into 1⁄2-inch pieces and blanched
    • 1 1⁄2 lb. fava beans, shelled, blanched and
        peeled
    • 1 cup shelled peas, blanched
    • 1⁄4 cup chopped fresh herbs, such as mint
        and flat-leaf parsley
    • 3 cups fresh basil leaves, blanched
    • 1 cup plus 2 Tbs. extra-virgin olive oil
    • 1 large shallot, minced
    • 2 cups vegetable stock
    • Salt and freshly ground pepper, to taste
    • Thinly sliced fresh mint or basil for garnish
    • Crème fraîche for garnish

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     Pistou of Spring Vegetables Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a bowl, combine the asparagus, fava beans, peas and chopped herbs. Transfer half of the vegetable mixture to a blender and add the basil. Slowly add the 1 cup olive oil, pureeing until the mixture is smooth. Reserve the remaining vegetables.

    In a large pot over medium heat, warm the 2 Tbs. oil. Add the shallot and cook until translucent, 2 to 3 minutes. Add the reserved vegetables, the pureed vegetables and enough stock to reach the desired consistency. Heat the soup, stirring occasionally, until warm, about 10 minutes. Season with salt and pepper.

    Ladle the soup into warmed bowls and garnish with mint and crème fraîche. Serves 8.

    Adapted from a recipe by Dan Barber, chef of Blue Hill at Stone Barns, Pocantico Hills, NY.

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