Pistou with Spring Vegetables and Poached Eggs

From June 2006 Last Drop with Chef Dan Barber



 

Pistou with Spring Vegetables and Poached Eggs
Chef Dan Barber, Blue Hill at Stone Barns

**From June 2006 - Last Drop

 1/4 pound asparagus, cut into 1/2-inch pieces
1/4 pound broccoli, cut into 1/2-inch pieces
1/4 pound fava beans
1/4 pound fresh lima beans
1/4 pound peas
1/4 pound zucchini, seeded and cut into 1/2-inch pieces
1 bunch basil
Olive oil
About 2 cups vegetable broth
1 shallot, finely diced
Salt and freshly ground black pepper
8 farm-fresh eggs

Briefly blanch the asparagus, broccoli, fava beans, lima beans, peas, zucchini and basil. Place half of the vegetables in a food processor with the basil. Puree, gradually adding 1 cup olive oil.
In a large saucepan, sweat the shallot, covered, over low heat in 1 teaspoon olive oil. Add the remaining blanched vegetables and the puree. Slowly stir in vegetable broth until the desired consistency is reached. Season to taste with salt and pepper.
Meanwhile, lightly poach the eggs. To serve: Divide the pistou among 8 shallow soup bowls. Gently slide a poached egg into each bowl.

Serves 8.

Recommended Pairing: Dujac Fils e Pere 2000 Gevrey-Chambertin

Edit Module
Edit Module

Related Articles

Argentina's Must-Try Wines

These must-try wines lie at the heart of the country’s success.

America's Top 40 Under 40 Tastemakers

While countless young tastemakers strive for the slam dunk, here are the 40 that caught our eye in 2015.

Summer Reds You Should Be Chilling

We’re popping the corks of some of our favorite chilled reds.

New York State Bans Powdered Alcohol

Plus other news and notes from the world of wine, spirits and beer.
Edit Module Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles