Flower and Onion Puree

Name: Flower and Onion Puree
Yield: 20
Ingredients: 1 Kg of onion, peeled and cut into four pieces each; 2 bunches of scallions separated into florets (about 2Kg); 2 liters of milk; 3 pears, peeled and cut into pieces; 2 1/2 tablespoons of butter; 4 tablespoons of heavy cream; 2 tablespoons of lemon juice; Salt and black pepper to taste

1
1 Kg of onion, peeled and cut into four pieces each
2
2 bunches of scallions separated into florets (about 2Kg)
3
2 liters of milk
4
3 pears, peeled and cut into pieces
5
2 1/2 tablespoons of butter
6
4 tablespoons of heavy cream
7
2 tablespoons of lemon juice
8
Salt and black pepper to taste

Ingredients

1
1 Kg of onion, peeled and cut into four pieces each
2
2 bunches of scallions separated into florets (about 2Kg)
3
2 liters of milk
4
3 pears, peeled and cut into pieces
5
2 1/2 tablespoons of butter
6
4 tablespoons of heavy cream
7
2 tablespoons of lemon juice
8
Salt and black pepper to taste

Directions

1
Place the onion in a baking dish and roast in a preheated oven (220°C) for about 20 minutes, or until tender (if necessary, cover with aluminum foil to prevent excessive browning)
2
Cook the scallions in milk, using a half-covered pot, over low heat for about 10 minutes, or until tender
3
Drain and blend well in a processor with the roasted onion and remaining ingredients
4
Heat just before serving
5
Serve hot.

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