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

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories