Veggie Medley Purée
This earthy puree is surprisingly versatile. Serve it as a complement to most any entree or on its own with a splash of cream.Serving 6 People, Prep Time: 7 Minutes, Cook Time: 15 Minutes
Ingredients
- 2-3 tbsp olive oil
- 1/2 onion chopped
- 2-3 cups carrots chopped
- 3-4 celery stalks chopped
- 1 fennel bulb chopped
- 1 1/2 cups asparagus chopped
- 5 small yellow potatoes
- 4-8 garlic cloves
- 3 1/2 cups chicken broth
- salt to taste
- 1 tbsp fresh parsley
Instructions
- In a medium pot, sauté the chopped onion on medium heat until slightly softened
- Add int he carrots, celery, fennel, asparagus, potatoes, and any other vegetables being used
- Cook until just softened/slightly al denté
- Pour chicken broth into mixture, and turn the heat up to high
- As the soup comes to a boil, turn to low and blend until smooth and creamy with no lumps
- Serve as a purée for a side dish, or as a bowl of soup topped with heavy cream or half and half. Sprinkle with parsley and enjoy!
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