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.

Stumble Upon Toolbar

3 comments:

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

Debs

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.

Anonymous said...

prada outlet
fit flops shoes
celine handbags
louis vuitton outlet store
babyliss flat iron
juicy couture outlet
cheap uggs
cheap uggs
pandora charms uk
mulberry outlet
burberry bags
nike air max
uggs on sale
marc jacobs outlet
woolrich outlet
nike roshe
mulberry bags
ugg boots clearance outlet
ugg sale
cheap toms
fitflops sale
nike roshe run
jimmy choo shoes
michael kors outlet
nike shox shoes
pandora uk
moncler outlet
cheap toms
uggs outlet
uggs outlet stores
ugg boots sale
moncler outlet