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Categories:
butter baby carrots onions creamer potatoes head fennel salt vegetable stock shelled peas beans fresh chives flat leaf parsley freshly ground black pepper
Viewed: 40 - Published at: 5 years agoIngredients
- 4 tablespoons butter
- 2 bunches baby carrots, peeled, with 1/2 inch of stem left
- 2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
- 6 ounces small creamer potatoes, sliced thin
- 1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
- Salt
- 2 cups well-seasoned vegetable stock
- 1/2 cup shelled peas (1/2 pound in pod)
- 1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)
- 1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
- 1 tablespoon minced fresh chives
- 1 tablespoon minced flat-leaf parsley
- Freshly ground black pepper to taste
Method
- Place 3 tablespoons butter in 3-quart saucepan over medium heat.
- When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt.
- Cover and cook 5 minutes.
- Add vegetable stock and bring to a simmer.
- Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
- Add remaining butter in bits, then chives and parsley.
- Check seasoning and serve in shallow soup plates.
