Vegetable puree is a creamy and tasty soup, perfect as a side dish or main course. It is prepared with onion, garlic, olive oil, butter, fennel, pumpkin, flour, broth, egg yolk, milk, salt, and bread croutons. This recipe originates from Italy and represents a great way to use seasonal vegetables. Vegetable puree is simple to prepare but requires attention and patience to achieve the right consistency and flavor. It is an ideal dish to warm up during the colder months.
Sauté the fennel cut into pieces and the pumpkin diced with a mixture of onion, garlic, oil, and butter
Sprinkle with 1 tablespoon of flour, wet with broth, and cook for about 1 hour
Blend everything, heat, add the yolk diluted with milk, salt, and serve with bread croutons
Frullatore ad immersione
Padella
Cucchiaio di legno
Italy
| Energy (kcal) | 11.7 |
| Carbohydrates (g) | 1.03 |
| of which Sugars (g) | 0.77 |
| Fat (g) | 0.42 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 0.94 |
| Fiber (g) | 0.2 |
| Sale (g) | 0.16 |
