Recipe courtesy of Dan Barber
Episode: Farm to Table
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Total:
45 min
Prep:
20 min
Cook:
25 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.

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