Spring Vegetable Soup with Whipped Salt Cod

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

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

Side dish
Starter
Soup
Gluten-free
Spring

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,