This cream of green vegetables is a bit like my madeleine de Proust. It reminds me of lunches in my grandmother's garden, when spring timidly peeked out. She always had a lush vegetable garden, and this cream was a delicious way to use the first crops. The smell of fresh parsley and melted butter instantly takes me back to those precious moments. Each ingredient plays a crucial role in the balance of flavors. Green beans bring a touch of freshness and subtle crunch, while leeks and onion form the aromatic base, softened by the sweetness of butter. Potatoes, meanwhile, thicken the soup and give it a velvety texture. Lettuce and sorrel, added at the end of cooking, infuse a herbaceous and slightly tangy note that awakens the taste buds. Let's not forget the garlic, which brings a touch of spiciness, and the flat parsley, which perfumes the whole with its incomparable freshness. Green cabbage, although sometimes forgotten, contributes to the richness and depth of taste. For optimal preparation with the Thermomix®, it is important to cut the vegetables into similarly sized pieces to ensure even cooking. During the step where the vegetables are browned, be careful not to brown them too much, the goal is to soften them and develop their aromas without burning them. The addition of water must be sufficient to cover the vegetables, but not excessive, so as not to dilute the taste. Feel free to adjust the seasoning with salt and pepper according to your preferences. This cream is naturally vegetarian, but it can easily be adapted for a vegan diet. Simply replace the butter with olive oil or a vegetable margarine. For a richer version, you can add a spoonful of crème fraîche (or vegetable cream) at the end of cooking. As for spices, let your imagination run wild: a pinch of nutmeg, cumin or curry can bring a touch of originality. Serve this cream very hot, accompanied by golden croutons, a spoonful of Greek yogurt (or vegan yogurt) or a drizzle of olive oil. It also goes very well with a slice of toasted country bread or a crisp green salad. For a more substantial meal, you can accompany it with a vegetable quiche or a herb omelet. This cream of green vegetables keeps perfectly in the refrigerator for 2 to 3 days. You can also freeze it in individual portions for later use. For preparation in advance, you can prepare the vegetables and keep them cool until cooking time. Simply follow the steps of the recipe to enjoy a fresh and tasty cream in no time.

Cream of Green Vegetables

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Description

Ingredients (13 ingredients)

Preparation (5 steps)

Vegetable preparation

Sauté the vegetables

Cooking the vegetables

Adding fresh herbs

Mix the soup

Finished cooking? Great! 🎉

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