Vegetable Puree

Bonus Recipe

Preparation info

    • Difficulty

      Easy

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Method

It’s very easy to transform this soup into a puree to serve as a vegetable course. Just strain all of the vegetables and then puree, adding only as much of the cooking liquid as needed for the desired consistency. Taste and adjust the seasonings accordingly.