THIS WEEKS BOX CONTENTS
PURPLE AND GREEN BROCCOLI
BIG BAG OF MIXED BOK CHOI & SPINACH & CHARD
“Great for fresh salads or any kind of stir fry or saute”
- 1 1/2 pounds fava bean pods (to yield 3/4 cup beans)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pieces
- 1 medium carrot, peeled, thinly sliced
- 2 14-ounce cans vegetable broth
- 1 1/2 cups water
- 1/4 cup dry white wine
- 3 tablespoons chopped fresh parsley
- 1/3 cup whipping cream
- 2 carrots, peeled, grated (about 1 1/4 cups)
- 2/3 cup whipping cream
- 1 teaspoon sugar
- 1/4 teaspoon salt
Cook fava beans in large pot of boiling salted water 5 minutes. Drain. Cool. Cut off tip of each pod and squeeze beans into medium bowl. Peel skin from each bean (to yield about 3/4 cup beans).
Heat oil in large pot over medium heat. Add onion and sauté until tender, about 10 minutes. Add beans, potato, carrot, broth, 1 1/2 cups water, and wine. Cover and simmer until vegetables are soft, about 15 minutes. Cool slightly. Stir in parsley. Working in batches, puree soup in blender. Return to pot. Stir in cream. Season with salt and pepper. (Soup can be made 1 day ahead; cover and chill.)
For carrot cream:
Puree all ingredients in blender. Transfer to bowl. Chill at least 15 minutes and up to 3 hours.
Strain carrot cream into medium bowl, pressing on solids to extract as much liquid as possible. Using electric mixer, beat carrot cream until soft peaks form. Bring soup to simmer. Ladle into bowls. Top with dollop of carrot cream.