Summer Vegetables In Saffron Broth

• 1/4 cup extra virgin olive oil
• 12 whole peeled baby carrots, preferably with an inch of green tops left on
• 2 fennel bulbs, trimmed of green tops, quartered
• 2 shallots or 1 sweet onion, thinly sliced
• 8 scallions, roots trimmed, cut into thirds
• 8 fingerling potatoes, cut into thirds
• 1 cup fresh corn kernels
• 1 cup white wine
• 1 large pinch saffron
• 1 small pinch cayenne pepper
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 cup haricots verts or green beans
• 1 cup fresh or frozen green peas
• 1 pint cherry tomatoes, each halved
• 3 tablespoons unsalted butter
• 3 sprigs tarragon
• Salt and freshly ground black pepper

1. For vegetables and broth: Place a 6-quart saucepan over high heat. When pan is hot, add olive oil, carrots, fennel, shallots or sweet onion, scallions, potatoes and corn. Reduce heat to medium-low. Saute 2 minutes, then add 4 cups water, wine, saffron, cayenne, bay leaves and thyme.
2. 2. Bring to a simmer and cook until carrots and potatoes are just tender, about 15 minutes. Add haricots verts or green beans, peas, tomatoes, butter and tarragon. Season to taste with salt and pepper. Remove and discard bay leaves and thyme sprigs. Simmer for another 5 minutes before serving, or remove from heat for up to 20 minutes, then reheat.

extra virgin olive oil, baby carrots, fennel bulbs, shallots, scallions, potatoes, fresh corn kernels, white wine, saffron, cayenne pepper, bay leaves, thyme, haricots verts, cherry tomatoes, unsalted butter, tarragon, salt

Taken from www.epicurious.com/recipes/member/views/summer-vegetables-in-saffron-broth-50040586 (may not work)