Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette

Recipe from Christopher Lee

Adapted by Elaine Louie

Published July 7, 2009

Total Time
35 minutes
Rating
4(13)
Comments
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—Elaine Louie

Featured in: Rifling the Farm Stand for Summer Soup

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Ingredients

Yield:4 servings

FOR THE VEGETABLES AND BROTH

  • ¼ cup extra virgin olive oil

  • 12 whole peeled baby carrots, preferably with an inch of green tops left on

  • 2 fennel bulbs, trimmed of green tops, quartered

  • 2 shallots or 1 sweet onion, thinly sliced

  • 8 scallions, roots trimmed, cut into thirds

  • 8 fingerling potatoes, cut into thirds

  • 1 cup fresh corn kernels

  • 1 cup white wine

  • 1 large pinch saffron

  • 1 small pinch cayenne pepper

  • 2 bay leaves

  • 3 sprigs fresh thyme

  • 1 cup haricots verts or green beans

  • 1 cup fresh or frozen green peas

  • 1 pint cherry tomatoes, each halved

  • 3 tablespoons unsalted butter

  • 3 sprigs tarragon

  • Salt

  • freshly ground black pepper

FOR THE BAGUETTE AND RICOTTA

  • 4 slices baguette, ½-inch thick

  • ¼ pound fresh ricotta

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

80 grams carbs; 37 milligrams cholesterol; 628 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 27 grams fat; 15 grams fiber; 1818 milligrams sodium; 15 grams protein; 24 grams sugar

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

  1. FOR THE VEGETABLES AND BROTH

    1. 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.

    2. 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.

    3. Step 3

      For baguette and ricotta: Grill or toast baguette slices, then spread each with ricotta.

    4. Step 4

      To serve: Divide vegetables and broth equally among 4 bowls. Garnish each with a slice of baguette and ricotta.

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Ratings

4 out of 5
13 user ratings
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Notes

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.

Sharon

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!

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Credits

Adapted from Christopher Lee, Aureole

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