Pistou of Summer Veggies with Goat Cheese and Faro Cracker 6 servings 45 min prep time 04 hrs 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* IngredientsPistou10 medium (about 6 ounces) asparagus spears, trimmed and cut into ½-inch pieces 1 cup (3 ounces) sugar snap peas 1 1/2 pounds fresh fava beans, or fresh soy or lima beans, depending on availability 4 cups fresh basil leaves, loosely packed 3/4 cup extra-virgin olive oil 1 small shallot, finely chopped 1 1/2 cups vegetable stock or canned vegetable broth 1/2 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper Faro Crackers1 cup faro 1 cup whole milk 3 cups water 1 cup coconut milk Pinch of salt Goat Cheese Spread8 ounces Vermont Creamery Goat Cheese at room temperature 2 tablespoons sherry vinegar 2 shallots, diced small 1 tablespoon olive oil 1 tablespoon fresh cream 3 tablespoons fresh mixed herbs such as chervil, chives, oregano, and parsley, coarsely chopped Salt and pepper to taste Directions STEP 1 Prepare the crackers: Place all cracker ingredients in a medium saucepot and bring to a simmer. When faro is very soft, and overcooked, remove from heat and puree in a food processor. Spread mixture onto a Silpat baking mat with an offset, very thin spatula. Place in a preheated, 250ºF, oven for about 1 1/2 hours. Remove from oven. Using a knife, cut into small rectangles, about 1 x 4 inches. Return to oven and continue cooking for about 3 more hours, or until the crackers are brittle. Store extra crackers in an airtight container. STEP 2 Prepare the Pistou: In a medium saucepan over high heat, bring salted water to boil. Have ready a large bowl of ice water. STEP 3 Blanch asparagus and snap peas separately for about 2-3 minutes, or until the vegetables are just tender. Immediately remove each vegetable from the pot and shock in the bowl of iced water. Drain and pat dry. STEP 4 Repeat process with fava beans, blanching for about 1 minute. Drain and slip the outer skin off each fava bean. Discard skins. Repeat the process with the basil, blanching for about 45 seconds. Spread on paper towels to dry. STEP 5 In a large bowl, combine the blanched vegetables. Transfer half of the vegetable mixture to a blender and add the basil. Blend until chopped, then add 5 tablespoons olive oil in a slow, steady stream, and puree until smooth. STEP 6 In a heavy, large saucepan, over medium-high heat, heat remaining 1 tablespoon olive oil. Add shallot and sauté until translucent, 3-5 minutes. Stir in vegetable stock, vegetable puree, and the remaining blanched vegetables, salt, and pepper, and bring to a simmer. Cook, stirring occasionally, until vegetables are heated through, about 3-5 minutes. STEP 7 Prepare goat cheese spread: Using an electric blender, whip all the spread ingredients together. STEP 8 To serve, ladle pistou into bowls and sprinkle each with the herb mixture. Serve with faro crackers and goat cheese spread. Related Recipes Strawberry Galette With Whole Wheat Crème Fraîche Crust Strawberry Gingerbread Dutch Baby with Vanilla Crème Fraîche Butternut Squash Ravioli With Cranberry & Tarragon Crumbled Goat Cheese Southwestern Grain Bowl Strawberry Shortcake Watermelon and Fresh Goat Cheese Salad