Karl the Fog ain't got nothin' on this big bowl of late spring comfort. Curl up with a combination of creamy beans, asparagus, peas, fava beans, and green garlic, plus a hearty dose of lemon.
It’s cold and gloomy down here in LA too! (though not sure if our soon-to-be June gloom answers to Karl) Either way, I have all these things (leeks in place of green garlic), so I know what’s on the menu this week.
Update: I made it! I used leeks in place of the green garlic, frozen shelled fava beans, and threw in leftover roasted chicken from a few nights before (and used the 4 cups of broth according to the notes when adding extras). It manages to be both light and spring-like while also still being full flavored.
But also, those croutons are GOOD. I didn't know parm and tarragon went together so perfectly, but it's really worth seeking the tarragon out for that experience. Those at my table couldn't stop eating them...and I will absolutely make a double batch next time, or just to have on hand for snacking.
I am so thrilled to hear you liked it, Jack! The dressing I grew up eating at Thanksgiving was flavored with shallots, tarragon, parmesan, and pine nuts, which was the inspo for the croutons here :) So happy to have you here in this tasty little corner of the interwebs!
It’s cold and gloomy down here in LA too! (though not sure if our soon-to-be June gloom answers to Karl) Either way, I have all these things (leeks in place of green garlic), so I know what’s on the menu this week.
Update: I made it! I used leeks in place of the green garlic, frozen shelled fava beans, and threw in leftover roasted chicken from a few nights before (and used the 4 cups of broth according to the notes when adding extras). It manages to be both light and spring-like while also still being full flavored.
But also, those croutons are GOOD. I didn't know parm and tarragon went together so perfectly, but it's really worth seeking the tarragon out for that experience. Those at my table couldn't stop eating them...and I will absolutely make a double batch next time, or just to have on hand for snacking.
I am so thrilled to hear you liked it, Jack! The dressing I grew up eating at Thanksgiving was flavored with shallots, tarragon, parmesan, and pine nuts, which was the inspo for the croutons here :) So happy to have you here in this tasty little corner of the interwebs!