Summer Vegetables In Saffron Broth With Ricotta And Toasted Baguette Recipes
SUMMER VEGETABLES IN SAFFRON BROTH WITH RICOTTA AND TOASTED BAGUETTE
Provided by Elaine Louie
Categories dinner, soups and stews, main course
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- 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.
- 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.
- For baguette and ricotta: Grill or toast baguette slices, then spread each with ricotta.
- To serve: Divide vegetables and broth equally among 4 bowls. Garnish each with a slice of baguette and ricotta.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 28 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 1818 milligrams, Sugar 24 grams, TransFat 0 grams
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