Recipe courtesy of Dan Barber
Episode: Farm to Table
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Morgan's Veggie Patties

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Pistou Vegetable Soup with Mussels

Recipe courtesy of Eric Ripert

Provencal Vegetable Soup: Soupe au Pistou

Recipe courtesy of Wolfgang Puck

Squid Pasta with Seasonal Mushrooms and Vegetables

Recipe courtesy of Nobu

Seasonal Vegetables with Double Cream and Mediterranean Herbs

Recipe courtesy of Jacques Le Divellec

Pan Seared Rattlesnake on Braised Leeks with a Lemon Caper Sauce and Seasonal Vegetables

Recipe courtesy of Team B City Slickers

Pistou Addition

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.