Fresh tender vegetables just cooked in a delicate broth make for an extremely light and elegant dish. In France, this pretty springtime stew is a delectable change after heavier winter fare. While the growing season is shorter in upstate New York, we’re blessed with supermarkets that might carry beautiful baby vegetables in November, so we can serve Navarin well beyond spring. Yields about 10 cups
- 6 cups vegetable stock or canned vegetable broth
- cup dry white wine (optional)
- 4 garlic cloves, minced or pressed
- 1 large bay leaf
- 12 to 18 new potatoes, scrubbed, peeled if you wish and cut in half or into bite-size cubes (about 3 cups)
- pound asparagus, trimmed and cut into 2-inch lengths
- 5 artichoke hearts, drained and cut into quarters (14-ounce can)
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1 cup fresh or frozen green peas
- 1 tablespoon light miso
- salt and ground black pepper to taste
- In a soup pot, bring the stock and, if using, the white wine to a boil and add the garlic, bay leaf, potatoes, carrots, turnips, and onions. Lower the heat, cover and simmer for about 15 minutes, until the vegetables are nearly tender.
- Add the asparagus, artichoke hearts, thyme, tarragon, and peas and cook for another 5 minutes. Remove and discard the bay leaf. Add the miso and stir until dissolved. Add salt and pepper to taste.
- Ladle immediately into shallow bowls, top each with a Goat Cheese Toast and serve hot.
PER 13-OUNCE SERVING: 195 CALORIES, 6.2 G PROTEIN, 0.9 G FAT, 42.6 G CARBOHYDRATES, 0.2 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 383 MG SODIUM, 8.5 G TOTAL DIETARY FIBER.