Recipe courtesy of Dan Barber
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 pound asparagus, cut into 1/2-inch pieces and blanched
  • 1/2 pound fava beans, blanched and cleaned
  • 1/4 pound peas, blanched
  • 1 bunch basil, cleaned and blanched
  • 1 cup olive oil
  • 1 shallot, finely diced
  • 1/4 cup chopped herbs, thyme and oregano leaves
  • 2 cups vegetable stock

Directions

Combine the blanched asparagus, fava beans and peas. Place half of the vegetables in a blender with the blanched basil. Puree adding the olive oil.

In a large saucepan, sweat shallots until translucent. Add chopped herbs and blanched vegetables. Add puree of vegetables. Add vegetable stock until desired consistency is reached. Season, to taste.

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