Ingredient

• 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

Direction

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.