bouillon
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Ingredients
FOR THE BROTH
- 3 liters of vegetable broth
- 2 cups of water
- 1 cup of milk
- 1 package of dehydrated cream of asparagus
- ½ Spanish onion, diced
- 3 crushed garlic cloves
- 5 tablespoons of store-bought pesto, or more to taste
- 1 teaspoon of sugar
- Salt and pepper to taste
PESTO MAYONNAISE
- 1 cup of store-bought mayonnaise
- 2 tablespoons of store-bought pesto
- ½ washed organic lemon zest and freshly-ground pepper, to taste
INGREDIENT SUGGESTIONS
- Assortment of green vegetables, such as asparagus tips and peeled stalks, blanched fiddleheads (according to the recommendations in force), sweet peas, baby spinach, beet leaves, Brussels sprouts, and fresh pasta.
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Preparation
SAUCE PREPARATION
- Combine all the ingredients for the sauce, taste, and tweak if desired.
BROTH PREPARATION
- Combine all the broth ingredients in a large pot, use a whisk to fully dissolve the package of cream of asparagus, bring to a boil and reduce by a third while simmering.
FINISHING TOUCHES
- Arrange the ingredients on serving plates.
- Strain the broth if desired, then pour the required amount into the Fondussimo using a pitcher. Enjoy.
A few tips
- Are there any cheese lovers among your guests? Add Pearl bocconcini to your ingredients. Dipping them into the broth for a few seconds will make them irresistible.
- To turn the leftovers into a delicious soup, cook the vegetables well in the broth, then place them into a good blender. Cover with pesto broth, add a dab of butter and turn it into a smooth cream. Taste and adjust the seasonings as desired.
- Depending on your guests’ appetites and the popularity of the pasta, you might need to double the amount of broth provided! Read more: Everything you need to know about broth management.
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