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.
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
1 cup of store-bought mayonnaise
2 tablespoons of store-bought pesto
½ washed organic lemon zest and freshly-ground pepper, to taste
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.
Combine all the ingredients for the sauce, taste, and tweak if desired.
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.
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.