Spring Vegetables in Broth

Spring Vegetables in Broth

Ingredients
  

Broth

  • 1/4 cup extra virgin olive oil
  • 2 yellow onions peeled and sliced thick
  • 1/2 bunch celery cleaned and cut large dice
  • 2 leeks cleaned and cut into large dice
  • 4 cloves garlic peeled and crushed
  • 2 quarts cold water
  • All trimmings from vegetables prepped for garnish excluding fennel stalks*
  • 1 sachet cheesecloth bundle of 1/4 bunch oregano, 1/4 bunch thyme and 1 6-inch piece Parmesan cheese rind
  • Kosher salt and fresh ground pepper

Garnish

  • 1 pound English peas in shell
  • 1 pound fava beans in shell
  • 2 fennel bulbs cut into 2-inch by 1/4-inch sticks
  • 1/2 pound carrots peeled and cut in 2-inch by 1/4-inch sticks
  • 8 each red and white pearl onions
  • 24 sugar snap peas
  • 1/2 bunch Italian parsley leaves only
  • Extra virgin olive oil

Instructions
 

  • Heat oil in stockpot. Add onions, celery, leeks and garlic and cook until onions are translucent. Add water and sachet and bring to a boil. Drop heat to a low simmer and cook for 2 to 4 hours. Strain and season with kosher salt and fresh-cracked pepper, to taste. Keep warm.

For the Garnish:

  • Preheat oven to 150°. Bring a stockpot with heavily salted water to boil. Shell peas and set aside. Shell fava beans, cook for 2 minutes in boiling water, shock in ice water, drain, peel skin and set aside. Cook carrots in boiling water to al dente*, shock in ice water, drain and set aside. Cook pearl onions for 2 minutes in boiling water, shock in ice water, drain, peel, cut in half and set aside. Cook snap peas in boiling water for 15 seconds, shock in ice water, drain and set aside. Hold all garnish at room temperature until ready to serve.

To serve:

  • Distribute cooked vegetables evenly in 8 bowls. Bring broth to a boil, then distribute evenly into bowls. Place bowls in preheated oven for 15 minutes before serving. Use oven mitts to set bowls in place at the table, garnish with parsley leaves and drizzle each bowl with 1 tablespoon extra virgin olive oil.

Check out other Spring recipes!

Spring Farro Bowl
Baked Strawberries with Meyer Lemon Zabaglione
Wild Mushroom Lasagna
Shaved Asparagus with Garlic and Ginger
Insalata Mista
Strawberry and Meyer Lemon Meringue Pie
Almond-Crusted California Halibut with Asparagus and Morel Mushrooms
Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon Vinaigrette
Spring Vegetables in Broth
Grilled Marin Sun Farms Grilled Leg of Lamb with Mint Pesto, Fregola and Asparagus and Leek Sauté

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