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Bean, Mushroom and Asparagus Puree

ingredients

serves 6
450 g (1 lb fresh green beans
225 g (8 oz) mushrooms
450 g (1 lb) fresh asparagus
15 ml (1 tbsp) clarified butter or oil
2.5 g (1/2 tsp) nutmeg
2.5 g (1/2 tsp) white pepper
2.5 g (1/2 tsp) salt
1 egg yolk croutons

method

1. Fill a large pot to the depth of 3.5 cm (1 1/2 in) with cold water.

2. Add the green beans, mushrooms and asparagus.

3. Cook over a low heat for 5 minutes.

4. Add the clarified butter or oil, nutmeg, pepper and salt. Cook for a further 1 minute.

5. Put the vegetables, along with the egg yolk and 100 ml (4 fl oz) of the cooking liquid, in a blender or food processor.

6. Puree in bursts of 30 seconds until the vegetable mixture is smooth and well blended.

7. Serve hot with croutons.

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