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1
*For this soup, use a light stock, and if you don't have any that you've made on hand, then scrub your vegetables really well before you prepare them and add 2 quarts plus 1 cup water to your vegetable peelings (excluding the potato peels) and parsley stems, bring to a simmer and let them cook for about 45 minutes or so. Strain, and use this for your stock. (If you've got a chicken breast around, you could add it too, and have a nicely poached breast for tomorrow's lunch, perhaps with the rest of that fennel bulb and the pea shells).
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2
Heat butter and canola oil over low heat in large soup pot. When butter melts, add onions, shallots and green or spring onions. Cook at a medium low heat for a minute or so, just until they start to soften. (Resist the urge to caramelize them!)
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3
Add celery, carrot and fennel. Turn the heat to low, cover the pot, and cook for 2 minutes.
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4
Add potatoes and broth/stock, raise the heat and bring to a simmer. Simmer for about 15 minutes, or until vegetables begin to soften, but still have some texture. While this is cooking, get started on your pistou (see instructions below).
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5
Add peas and continue to simmer for another 15 minutes or so. Don't let the vegetables cook too much. Try to keep them from getting so soft that they melt together. Add the sliced cabbage and turn off heat. Finish the pistou, continuing wherever you left off.
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6
Season soup lightly with salt, remembering that there is salt in the pistou, and add pepper to taste.
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7
Pistou: Soften the garlic: Place unpeeled garlic cloves in an ovenproof ramekin, add olive oil, and cook at 350 for 10 or 15 minutes, until the oil begins to bubble and the garlic inside the peels becomes golden brown and is still soft. Watch carefully, as garlic will overcook quickly and dry out. Remove from oven and let cool.
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8
Chop the herbs: Don't be tempted to use your food processor, you'll have much more control of shape and texture with a knife, and standing there smelling the aroma of the lovage and other herbs just may be the best 10 minutes of your day. Start with the largest leaves, the lovage. Roll them up together, slice the rolled herbs, and then run your knife through the leaves first one way and then the other until they're about 1/2 inch pieces. Add the parsley to the pile and chop it all together. Add chives, and then oregano in the same way, running the knife back and forth in different directions until they all are a very fine mince, no larger than 1/8 of an inch. All together they should measure about a cup now. Place in small bowl.
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9
Take garlic from peels and mash/chop together with 1 teaspoon of the kosher salt. When it is a velvety paste, stir into herbs in bowl along with the olive oil used in cooking the garlic. Taste and add pepper and more salt if needed.
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10
To serve, ladle warm soup into bowls and top with a scant teaspoon of the pistou.
