Spring Essence Soup with Pistou

Ingredients

• 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
• PISTOU:
• 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