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Recipe by
Vegetable purée is a creamy and tasty soup, perfect as a side dish or main course. It is prepared with onion, garlic, olive oil, butter, fennel, pumpkin, flour, broth, egg yolk, milk, salt, and bread croutons. This recipe originates in Italy and is an excellent way to use seasonal vegetables. Vegetable purée is simple to prepare but requires care and patience to achieve the right texture and flavor. It is an ideal dish to warm up during the colder months.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Sauté the fennel cut into small pieces and the pumpkin cut into cubes with a soffritto of onion, garlic, oil, and butter
Step 2 of 3: Sprinkle with 1 tablespoon of flour, moisten with the broth, and cook for about 1 hour
Step 3 of 3: Blend everything, heat it up, add the egg yolk diluted with milk, salt, and serve with bread croutons
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving90 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 100 kJ24 kcal | 111 kJ27 kcal |
| Fat | 0.1 g | 0.11 g |
| of which saturated fatty acids | 0.09 g | 0.1 g |
| Carbohydrates | 5.9 g | 6.55 g |
| of which sugars | 2.66 g | 2.96 g |
| Fibre | 0.5 g | 0.55 g |
| Protein | 0.9 g | 1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
