SUMMER VEGETABLES IN SAFFRON BROTH WITH RICOTTA AND TOASTED BAGUETTE

Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette image

Provided by Elaine Louie

Categories dinner, soups and stews, main course

Time 35m

Yield 4 servings

Number Of Ingredients 21

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

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