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Summer vegetable broth with basil


  • For the pesto:


  • 1.

    To make the pesto, place everything in a blender and whiz until smooth. Season to taste.

  • 2.

    Pour some olive oil in a pan, add the peas, asparagus, broad beans, green beans and garlic and cook for 1 minute. Add the stock and tomatoes, cook for 3 minutes, season and add a tbsp of pesto.

  • 3.

    Pour a little olive oil in a pan and cook the croutons for 3 minutes or until golden brown.

  • 4.

    Dip the brill in egg whites and coat with the bread crumbs then bake in the oven.

  • 5.

    Serve in a bowl and add the croutons

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Summer vegetable broth with basil.


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