Spring Puree, in this case made with fresh young carrots.
One of the nicest ways of beginning an Easter dinner (or any other spring celebration meal) is an old-fashioned French puree. These are not the thick, mashed-potato like “purees” that have become so fashionable lately, but fresh vegetable soups that have been pulverized to a suave, elegant cream.
Not only do purees show off the fresh, full flavors of the season’s produce, they adapt beautifully to the unpredictability of the weather, being equally as good cold as hot. Read More