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The Vegetarian Spring Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
bouillon
La Fondue Printanière
Crisp and invigorating, this one-of-a-kind vegetarian fondue showcases the finest spring greens in a rich pesto broth. You can use asparagus, fiddleheads, Brussels sprouts, baby spinach or sweet peas; each vegetable’s unique texture renews your taste experience and reminds us that anything is possible with Fondussimo! Do you want to indulge yourself? Add a selection of fresh pasta to the ingredients, such as beautiful spinach fettuccine.
bouillon
La Fondue Printanière
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FOR THE BROTH

    • 3 liters of vegetable broth
    • 2 cups of water
    • 1 cup of milk
    • 1 package of dehydrated cream of asparagus
    • ½ Spanish onion, diced
    • 3 crushed garlic cloves
    • 5 tablespoons of store-bought pesto, or more to taste
    • 1 teaspoon of sugar
    • Salt and pepper to taste

    PESTO MAYONNAISE

    • 1 cup of store-bought mayonnaise
    • 2 tablespoons of store-bought pesto
    • ½ washed organic lemon zest and freshly-ground pepper, to taste

    INGREDIENT SUGGESTIONS

    • Assortment of green vegetables, such as asparagus tips and peeled stalks, blanched fiddleheads (according to the recommendations in force), sweet peas, baby spinach, beet leaves, Brussels sprouts, and fresh pasta.
  • Preparation

    SAUCE PREPARATION

    • Combine all the ingredients for the sauce, taste, and tweak if desired.

    BROTH PREPARATION

    • Combine all the broth ingredients in a large pot, use a whisk to fully dissolve the package of cream of asparagus, bring to a boil and reduce by a third while simmering.

    FINISHING TOUCHES

    • Arrange the ingredients on serving plates.
    • Strain the broth if desired, then pour the required amount into the Fondussimo using a pitcher. Enjoy.

    A few tips

    • Are there any cheese lovers among your guests? Add Pearl bocconcini to your ingredients. Dipping them into the broth for a few seconds will make them irresistible.
    • To turn the leftovers into a delicious soup, cook the vegetables well in the broth, then place them into a good blender. Cover with pesto broth, add a dab of butter and turn it into a smooth cream. Taste and adjust the seasonings as desired.
    • Depending on your guests’ appetites and the popularity of the pasta, you might need to double the amount of broth provided! Read more: Everything you need to know about broth management.