Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette
For the Vegetables and Broth:
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
For the baguette and ricotta:
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. 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.
2. 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.
3. For baguette and ricotta: Grill or toast baguette slices, then spread each with ricotta.
4. To serve: Divide vegetables and broth equally among 4 bowls. Garnish each with a slice of baguette and ricotta.