Vegetable broth with radishes, rye bread and herby yogurt
Chef quote 'You could make this with a meaty stock using a few chicken or even lamb bones – it would be delicious.
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Cooking tools:
- Fine-mesh sieve
- Stockpot
- Chef's knife
- Cutting board
- Saucepan
- Baking sheet
- Oven
- Mixing bowl
- Colander
- Wooden spoon
- Ladle
- Serving bowl
- Measuring spoon
- Stove
- Tongs
- Slotted spoon
- Paring knife
Ingredients
- 2 onions, unpeeled and halved
- 1 garlic bulb, halved
- 2 leeks, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 1 fresh bay leaf, torn
- ½ tbsp Marigold vegetable stock powder
- ½ x 28g pack flat-leaf parsley, separated into stalks and leaves
- 6 quail’s eggs*, or 3 medium eggs
- 2 slices stale rye bread (pumpernickel type), torn into chunky pieces
- 1 tsp caraway seeds
- 1 x 400g tin butter beans, drained and rinsed
- 300g dwarf beans, trimmed and chopped into bite-size pieces
- ¼ tsp sea salt flakes
- 1 tbsp chopped chives, plus extra to serve
- 1 tbsp chopped tarragon, plus extra to serve
- 1 tbsp chopped dill, plus extra to serve
- 1 x 170g pot natural Greek yogurt
- 3 radishes, thinly sliced
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