Tuesday, June 17, 2008

Eat to Beat the Heat Part 4: A Cool Purée

If you want to get fancy you can use stock, finish with butter, roast and spice your veggies and so forth, but if you want simple, it's this easy: cook a vegetable however you like, then put it in the blender with water and salt.

We blanched asparagus and used some of the cooking water and a pinch of sea salt, whipped it into a fine, velvety liquid, and served at room temperature. Simple, cooling, and as good as you ever need it to be on a hot day. The better the ingredients, the better it will be, so let your farmer do all the work on this one.

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Debs said...

I love simple, puréed vegetables in summer, and make soups this way frequently. I like adding cream at the end and sometimes some white wine while cooking. Perfect summer food, especially when you start with perfect summer ingredients.

Food Is Love


Aaron Kagan said...

The water and salt is the Spartan way to go, but it can definitely be done. Of course cream and wine probably make it taste much better.

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