Name: Spring Vegetable Soup with Whipped Salt Cod
Yield: Serves 4 to 6
Ingredients: 8 ounces boneless salt cod; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh chervil; 1 tablespoon chopped flat-leaf parsley; 1 pound fresh fava beans; 1 quart chicken stock; freshly ground white pepper; 2½ tablespoons unsalted butter; 1 medium turnip, peeled and cut into ¼-inch dice; 2 small carrots, cut into ¼-inch dice; 1 medium leek, white and 1 inch of pale green, finely diced; 1 medium waxy potato, peeled and cut into ¼-inch dice

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This fragrant, well-balanced soup lacks a strong taste vector until the last minute, when crumbled salt cod is whisked in. The heat releases the flavor and aroma of the fish, and suddenly the soup comes alive!

Ingredients

8 ounces boneless salt cod
1 medium leek, white and 1 inch of pale green, f

Method

One to two days before serving, rinse the salt cod under cool running water. Cut into 3 or 4 pieces. Place them in a large bowl and cover with cold water. Refrigerate for at least 12 and up to 36 hours, changing the water several times. Rinse the salt cod, pick out any bones,

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Spring Vegetable Soup with Whipped Salt Cod

Ingredients

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