Vegetable purée is a creamy and tasty soup, perfect as a side dish or main course. It is made with onion, garlic, olive oil, butter, fennel, pumpkin, flour, broth, egg yolk, milk, salt, and bread croutons. This recipe originates from Italy and is a great way to use seasonal vegetables. Vegetable purée 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 small pieces and the pumpkin diced with a base of onion, garlic, olive oil, and butter
Sprinkle with 1 tablespoon of flour, moisten with the broth, and cook for about 1 hour
Blend everything, heat, add the yolk diluted with milk, season with salt, and serve with bread croutons
Immersion Blender
Pan
Wooden Spoon
Italia
| 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 |
