Spring Essence Soup with Pistou

This recipe was shared by CSA member Madeleine – what a great way to use rhubarb! The recipe comes from Taste of Home. Another savoury rhubarb soup can be found here – Vietnamese Sour Soup.

Spring Essence Soup with Pistou

This recipe comes from Taste of Home.


  • 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.