Recipe courtesy of Jacques Le Divellec

Seasonal Vegetables with Double Cream and Mediterranean Herbs

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  • Level: Intermediate
  • Total: 31 min
  • Prep: 25 min
  • Cook: 6 min
  • Yield: 4 servings
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Ingredients

Directions

  1. In a large pot of boiling water with the sea salt, blanch the carrots, celeriac, and leeks separately (cook according to your personal taste). Transfer vegetables to a large bowl.
  2. In a medium bowl, whisk the cream until thick and add the basil and chopped fennel. Add the chopped onions and beets to the bowl of vegetables, mix well and season with salt and pepper. Divide vegetables into separate soup plates, add a dollop of cream. Garnish with fresh herbs.