Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette Recipe

Name: Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette
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; freshly ground black pepper; 4 slices baguette, 1/2-inch thick; 1/4 pound fresh ricotta

Servings: persons

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
freshly ground black pepper
4 slices baguette, 1/2-inch thick
1/4 pound fresh ricotta

1
For vegetables and broth: Place a 6-quart saucepan over high heat.
2
When pan is hot, add olive oil, carrots, fennel, shallots or sweet onion, scallions, potatoes and corn.
3
Reduce heat to medium-low.
4
Saute 2 minutes, then add 4 cups water, wine, saffron, cayenne, bay leaves and thyme.
5
Bring to a simmer and cook until carrots and potatoes are just tender, about 15 minutes.
6
Add haricots verts or green beans, peas, tomatoes, butter and tarragon.
7
Season to taste with salt and pepper.
8
Remove and discard bay leaves and thyme sprigs.
9
Simmer for another 5 minutes before serving, or remove from heat for up to 20 minutes, then reheat.
10
For baguette and ricotta: Grill or toast baguette slices, then spread each with ricotta.
11
To serve: Divide vegetables and broth equally among 4 bowls.
12
Garnish each with a slice of baguette and ricotta.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 21 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.

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

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

Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette

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