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1
To make the popovers, grease an eight-cup muffin tin with 1 tablespoon of butter.
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2
Put the egg, yogurt, milk, melted butter, flour, salt and pepper in a mixing bowl.
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3
Mix until combined.
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4
Fill each tin 1/4 full and sprinkle with 1 tablespoon minced chives.
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5
Add more batter until each cup is half full.
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6
Put the muffin tin in a cold oven and set the heat to 450 degrees.
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7
Bake for 15 minutes, then reduce heat to 350 degrees.
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8
Continue to bake until the popovers are lightly golden, about 15 to 20 more minutes.
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9
Take popovers out of tins immediately.
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10
Cool on a rack.
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11
To make the pot-au-feu, put the lemon slices in a skillet, add salt, sugar and water.
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12
Simmer until tender, about 15 minutes.
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13
Set aside to cool.
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14
Mince when cool.
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15
Put the minced lemon in a food processor or blender, add the roasted garlic and olive oil and puree until smooth.
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16
Season with salt and pepper.
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17
Set aside.
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18
Meanwhile, pour the chicken broth in a large pot and bring to a simmer over medium-high heat.
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19
Add the potatoes, leeks and cranberry beans.
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20
Lower the heat and simmer gently for 10 minutes.
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21
Add the carrots and simmer gently until tender, about an additional 10 minutes.
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22
Add the fava beans and simmer for 1 minute more.
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23
Using a slotted spoon, take all of the vegetables out of the pot.
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24
Set aside.
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25
Bring the broth to a boil.
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26
Lower heat and simmer until it reduces to 4 cups, about 10 to 15 minutes.
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27
Wreath the inside of 4 bowls with spinach and add the vegetables.
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28
Set aside.
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29
Remove saucepan from heat and whisk in the pureed lemon and garlic.
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30
Strain through a sieve lined with cheesecloth.
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31
Season with salt and pepper.
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32
Ladle broth into bowls and garnish with parsley.
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33
Serve with popovers.
