by Dan Barber, executive chef/co-owner Blue Hill and Blue Hill at Stone Barns
- 10 medium asparagus spears (about 6 ounces), trimmed and cut into 1/2-inch pieces
- 1 1/2 pounds fresh fava beans (or fresh soy or lima beans, depending on availability)
- 1 cup (3 ounces) sugar snap peas
- 4 cups fresh basil leaves, loosely packed
- 3/4 cup extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 1/2 cups vegetable stock or canned vegetable broth
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons mixed herbs such as chervil, chives, oregano, and parsley, coarsely chopped
1. In medium saucepan over high heat, bring salted water to boil. Have ready large bowl ice water.
Blanch asparagus and snap peas separately for about 2-3 minutes, or
until the vegetables are just tender. Immediately remove each vegetable
from pot and shock in a bowl of iced water. Drain and pat dry.
3. Repeat process with fava beans, blanching for about 1 minute. Drain and slip outer skin off each fava bean. Discard skins.
4. Repeat process with the basil, blanching for about 45 seconds. Spread on paper towels to dry.
In large bowl, combine blanched vegetables. Transfer half of the
vegetable mixture to blender and add basil. Blend until chopped, then
add 5 tablespoons olive oil in slow, steady stream, and puree until
6. In heavy, large saucepan, over
medium-high heat, heat remaining 1 tablespoon olive oil. Add shallot
and sauté until translucent, 3 to 5 minutes. Stir in vegetable stock,
vegetable purée, remaining blanched vegetables, salt, and pepper and
bring to simmer. Cook, stirring occasionally, until vegetables are
heated through, 3 to 5 minutes. Add the herb mixture.
7. To serve, ladle pistou into bowls.Phone: (212)539-1776
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