Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼cup extra virgin olive oil
- 12whole peeled baby carrots, preferably with an inch of green tops left on
- 2fennel bulbs, trimmed of green tops, quartered
- 2shallots or 1 sweet onion, thinly sliced
- 8scallions, roots trimmed, cut into thirds
- 8fingerling potatoes, cut into thirds
- 1cup fresh corn kernels
- 1cup white wine
- 1large pinch saffron
- 1small pinch cayenne pepper
- 2bay leaves
- 3sprigs fresh thyme
- 1cup haricots verts or green beans
- 1cup fresh or frozen green peas
- 1pint cherry tomatoes, each halved
- 3tablespoons unsalted butter
- 3sprigs tarragon
- Salt
- freshly ground black pepper
- 4slices baguette, ½-inch thick
- ¼pound fresh ricotta
For the Vegetables and Broth
For the Baguette and Ricotta
Nutritional analysis per serving (4 servings)
628 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 80 grams carbohydrates; 15 grams dietary fiber; 24 grams sugars; 15 grams protein; 1818 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Vegetables and Broth
- Step 1
For vegetables and broth: Place a 6-quart saucepan over high heat. When pan is hot, add olive oil, carrots, fennel, shallots or sweet onion, scallions, potatoes and corn. Reduce heat to medium-low. Sauté 2 minutes, then add 4 cups water, wine, saffron, cayenne, bay leaves and thyme.
- Step 2
Bring to a simmer and cook until carrots and potatoes are just tender, about 15 minutes. Add haricots verts or green beans, peas, tomatoes, butter and tarragon. Season to taste with salt and pepper. Remove and discard bay leaves and thyme sprigs. Simmer for another 5 minutes before serving, or remove from heat for up to 20 minutes, then reheat.
- Step 3
For baguette and ricotta: Grill or toast baguette slices, then spread each with ricotta.
- Step 4
To serve: Divide vegetables and broth equally among 4 bowls. Garnish each with a slice of baguette and ricotta.
Private Notes
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Comments
Have been making and enjoying this wonderful soup since it was printed in July 2009, still have the clipping. It’s the essence of summer — veggies fresh from the farmers market are a must.
This is my first time writing a comment, but I just had to share that this recipe is divine and shows off the flavors of the summer veggies so well. And for a recipe without an image, this meal was also just visually stunning with all the colors. The creaminess of the ricotta and the crunch of the baguette crust were a lovely compliment to the veggies. Even though stew is not what typically comes to mind in the hot summer months, this is one I will repeat before the season ends!