Spring Essence Soup With Pistou

• 1 medium leek (white portion only), cut into 1/4-inch slices
• 1 large carrot, chopped
• 1 small sweet red pepper, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 cups chicken stock
• 10 baby red potatoes, quartered
• 6 fresh asparagus spears, cut into 1-inch pieces
• 1 cup chopped fresh rhubarb
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup loosely packed fresh oregano
• 2 tablespoons chopped hazelnuts, toasted
• 1-1/2 teaspoons olive oil
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt

1. In a large saucepan, saute the leek, carrot and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in stock and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper; cover and simmer 4-6 minutes longer or until vegetables are tender.
2. Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup.

carrot, sweet red pepper, olive oil, garlic, chicken stock, baby red potatoes, fresh rhubarb, sugar, salt, pepper, oregano, hazelnuts, olive oil, garlic, salt

Taken from www.tasteofhome.com/recipes/spring-essence-soup-with-pistou/ (may not work)