450 g (1 lb fresh green beans
225 g (8 oz) mushrooms
450 g (1 lb) fresh asparagus
15 ml (1 tbsp) clarified butter or oil
2.5 g (1/2 tsp) nutmeg
2.5 g (1/2 tsp) white pepper
2.5 g (1/2 tsp) salt
1 egg yolk croutons
225 g (8 oz) mushrooms
450 g (1 lb) fresh asparagus
15 ml (1 tbsp) clarified butter or oil
2.5 g (1/2 tsp) nutmeg
2.5 g (1/2 tsp) white pepper
2.5 g (1/2 tsp) salt
1 egg yolk croutons
method
1. Fill a large pot to the depth of 3.5 cm (1 1/2 in) with cold water.
2. Add the green beans, mushrooms and asparagus.
3. Cook over a low heat for 5 minutes.
4. Add the clarified butter or oil, nutmeg, pepper and salt. Cook for a further 1 minute.
5. Put the vegetables, along with the egg yolk and 100 ml (4 fl oz) of the cooking liquid, in a blender or food processor.
6. Puree in bursts of 30 seconds until the vegetable mixture is smooth and well blended.
7. Serve hot with croutons.
2. Add the green beans, mushrooms and asparagus.
3. Cook over a low heat for 5 minutes.
4. Add the clarified butter or oil, nutmeg, pepper and salt. Cook for a further 1 minute.
5. Put the vegetables, along with the egg yolk and 100 ml (4 fl oz) of the cooking liquid, in a blender or food processor.
6. Puree in bursts of 30 seconds until the vegetable mixture is smooth and well blended.
7. Serve hot with croutons.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
