Recipe courtesy of Dan Barber
Episode: Farm to Table
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Veronica's Veggie Meatloaf with Checca Sauce

Recipe courtesy of Giada De Laurentiis

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Perfect Veggie Burgers

Recipe courtesy of Food Network Kitchen

Creamy Veggie Dip

Recipe courtesy of Food Network Kitchen

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Vegetable Lasagna Casserole

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Quinoa with Buttery Roasted Vegetables

Recipe courtesy of Ree Drummond

Pistou Vegetable Soup with Mussels

Recipe courtesy of Eric Ripert

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking