Cucumber soup with pistou

 
                         CUCUMBER SOUP WITH PISTOU
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Olive oil
    1                    Leek (white part plus 1 inch -- of green) chopped
    1                    Stalk celery with leaves -- chopped
    1      pound         Cucumbers, peeled, halved -- seeded, and chopped
    2      teaspoons     Lemon juice
    4      cups          Chicken stock
                         Pistou:
    2                    Cloves garlic -- finely minced
      1/4  cup           Minced fresh basil
    4      teaspoons     Finely chopped walnuts
    2      teaspoons     Parmesan cheese
    4      teaspoons     Olive oil
      1/2  medium        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.