Pistou of Seasonal Vegetables

• 1/2 pound asparagus, cut into 1/2-inch pieces and blanched
• 1/2 pound fava beans, blanched and cleaned
• 1/4 pound peas, blanched
• 1 bunch basil, cleaned and blanched
• 1 cup olive oil
• 1 shallot, finely diced
• 1/4 cup chopped herbs, thyme and oregano leaves
• 2 cups vegetable stock

1. Combine the blanched asparagus, fava beans and peas.
2. Place half of the vegetables in a blender with the blanched basil.
3. Puree adding the olive oil.
4. In a large saucepan, sweat shallots until translucent.
5. Add chopped herbs and blanched vegetables.
6. Add puree of vegetables.
7. Add vegetable stock until desired consistency is reached.
8. Season, to taste.

blanched, beans, peas, basil, olive oil, shallot, herbs, vegetable stock

Taken from www.foodnetwork.com/recipes/pistou-of-seasonal-vegetables.html (may not work)