Pistou of Spring Vegetables

(2) Course Soups and Stews

Ingredients in this Recipe

1 1â2 lb. fava beans, shelled, blanched and peeled
1 cup plus 2 Tbs. extra virgin olive oil
1 cup shelled peas, blanched
1 large shallot, minced
1â2 lb. asparagus, tough ends trimmed, spears cut into 1â2 inch pieces and blanched
1â4 cup chopped fresh herbs, such as mint and flat leaf parsley
2 cups vegetable stock (see related recipe at left)
3 cups fresh basil leaves, blanched
Salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma