Saturday, April 20, 2013

Spring Vegetable Soup


Saturday 6 April
The first fava beans appeared at Madison's in Findlay Market, so we had to buy a batch and make a variation on our celebratory Spring soup.

In addition to asparagus and fava beans (unpeeled), we used watercress and scallions, and a tub of saffron vegetable broth we had frozen from cooking something I can't find on the blog right now.  Whizzed the watercressy broth in the robot-coupe to purée it a bit, and finished, untraditionally but deliciously, with a touch of cream.
On the side, we had crackers topped with either smoked salmon or white anchovies we found at Dean's Mediterranean store; they remind us of the market in Aix-en-Provence.
And after dinner, we ran out to see a very good CCM production of Magic Flute.  You can't beat that for a fine spring evening.

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