Ease of Preparation: Medium
Time of Preparation: 35 minutes, plus 1 hour simmering time
Yield: 6 servings
Here’s a veg-forward update on an old-school classic! Bouillabaisse, the fish-filled French classic stew gets lightened and modernized with all veggie roster of flavors! Earthy morel mushrooms, sweet and tender asparagus, and bitter endives all work in tandem to push this soup over the top!
Ingredients:
Broth:
- 2 leeks, whites only, chopped
- 2 bulbs fennel, chopped
- 2 ripe red tomatoes
- 1 celery root, peeled and chopped
- 1 parsnip, peeled and chopped
- 3 cloves garlic, peeled and gently crushed
- 2 tablespoons (30 ml) olive oil
- Salt and white pepper
- 2 teaspoons (10 ml) saffron
- 1 cup white wine
- 4 quarts (3.8 L) water
- 6-x 6-inch (15 x 15 cm) kombu (sea kelp)
- 1 tablespoon (15 ml) white wine vinegar
- 2 oranges, juice
Veggies:
- 2 cups (470 ml) rehydrated dried morel mushrooms
- 2 green zucchinis, seeded
- 2 bunches asparagus, tips only
- 2 white endives, cut into petals
- 2 tomatoes, cut into wedges
- 1 white onion, cut into petals
- Extra virgin olive oil, salt, and pepper
- Fennel fronds, to garnish
Method:
For the Broth:
Preheat oven to 400 F (205 C).
In a large bowl, combine the leek, fennel, tomatoes, celery root, parsnip, and garlic.
Drizzle all with oil, season with salt and white pepper, toss to combine and coat the veggies.
Spread the dressed veggies on a large tray in an even, single layer.
Bake for 20 minutes until starting to colour, then stir and broil for a few more minutes until evenly roasted.
Scrape all into a large soup pot and add the saffron, white wine, water, and kombu, bring to a simmer, and cook for about 1 hour, until veggies have broken down nicely.
Remove kombu, blend the broth until smooth, then pass through a fine mesh strainer.
Finish with white wine vinegar and orange juice.
Return to heat and keep warm while assembling the garnish.
For the Veggies:
Preheat oven to 425 F (220 C).
Prepare a selection of neatly cut morel mushrooms, zucchini, asparagus tips, tomato wedges, and endive and sweet onion petals.
Toss the tomato and zucchini with olive oil, and season with salt and pepper. Spread in an even layer of on a baking sheet and roast for 10 minutes, until crisp-tender. Keep warm.
Toss the mushroom, asparagus, and onion petals with olive oil, salt, and pepper and spread an even layer of on another baking sheet, roast for 5 minutes, until crisp tender. Keep warm.
Portion the warm broth into serving bowls and arrange a selection of the warm roasted veggies and endive petals over the tops.
Garnish with extra-virgin olive oil and fennel fronds.
