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
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.
Recommended Pairing: Dujac Fils e Pere 2000 Gevrey-Chambertin