How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Summer Vegetables In Saffron Broth ?

You need 18 ingredients. The key ingredients include: 1/4 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, and more.

Is Summer Vegetables In Saffron Broth suitable as soups & stews?

Yes, Summer Vegetables In Saffron Broth falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Summer Vegetables In Saffron Broth ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetables In Saffron Broth Recipe

Name: Summer Vegetables In Saffron Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 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 and freshly ground black pepper

Summer Vegetables In Saffron Broth

Eats Now Editorial Team · 637 kcal · Soups & Stews

Summer Vegetables In Saffron Broth – a delicious recipe with extra virgin olive oil, baby carrots, fennel bulbs, shallots, scallions, potatoes. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Summer Vegetables In Saffron Broth

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