Barley and Spring Onion Soup With Fava Beans
Spring Vegetable Ragout
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4tablespoons butter
- 2bunches baby carrots, peeled, with ½ inch of stem left
- 2bunches baby onions or scallions, trimmed, leaving 1 inch of green
- 6ounces small creamer potatoes, sliced thin
- 1medium head fennel, trimmed, quartered, cored and sliced ¼-inch thick
- Salt
- 2cups well-seasoned vegetable stock
- ½cup shelled peas (½ pound in pod)
- ½cup shelled, peeled fresh fava beans (10 ounces in pod)
- ½pound asparagus, ends snapped off, stalks peeled and cut in ½-inch pieces
- 1tablespoon minced fresh chives
- 1tablespoon minced flat-leaf parsley
- Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
235 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 7 grams protein; 1012 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
- Step 3
Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.
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Jenn
This is a fabulous recipe. I made a few substitutions/omissions but that's just the kind of recipe it is...very forgiving but providing an excellent foundation. I used fresh French shallots in place of the baby onions/scallions, frozen peas rather than fresh and added some thinly sliced cavolo nero. I also used my own homemade brodo. Omitted the favas and fennel. This is most definitely going into my monthly rotation!
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