Instructions
- Bloom Saffron Threads in 2 tablespoons of warm water for 10 minutes.
- Heat Olive Oil in a heavy-bottomed pot or Dutch oven over medium heat.
- Add Shallot from the Vegetables group and cook until translucent, about 3-5 minutes.
- Add Heirloom Carrots and Heirloom Celery from the Vegetables group and cook until slightly softened, about 5 minutes.
- Add Fingerling Potatoes from the Vegetables group and cook for another 3 minutes.
- Deglaze the pot with Dry White Wine from the Broth & Seasoning group, scraping up any browned bits.
- Pour in Homemade Vegetable Broth from the Broth & Seasoning group, and add Saffron with its blooming water, Thyme, Fleur de Sel, and White Pepper.
- Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until potatoes are tender.
- Add Sugar Snap Peas, Fava Beans, Yellow Squash, and Heirloom Cherry Tomatoes from the Vegetables group and cook for an additional 3-5 minutes, or until tender-crisp.
- Stir in Butter from the Finishing group until melted and emulsified.
- Garnish with Fresh Chives from the Finishing group before serving.
