InstructionsReset

1. 1.

   Sweat aromatics + garlic

   Preheat a large, heavy-bottomed pot over medium-low. Add the fat, then the aromatics, garlic and a pinch of salt. Sweat for 15 minutes, until translucent but not caramelized.
2. 2.

   Add star veg + cooking liquid

   Add the chopped star vegetable, the stock and the cream (2 parts stock to 1 part cream).
3. 3.

   Cook until tender

   Raise the heat and bring to a simmer. Once simmering, turn the heat down to medium-low or low, cover, and cook until the vegetables are tender, usually 25-30 minutes.
4. 4.

   Purée very well

   Blend in batches until completely smooth. If it gets too thick to blend, add just enough extra stock or water to keep it moving.
5. 5.

   Strain

   Pass the purée through a fine-mesh strainer, pressing it through with a ladle or spatula.
6. 6.

   Season with salt and acid

   Taste, then add a strong pinch or two of salt and a squeeze of lemon juice. Stir, taste again and adjust. Top with your favorite garnish: fried pumpkin seeds, pepper and a drizzle of nice olive oil.