Ingredients

1 pound leeks

1pound fennel bulb (sometimes called anise)

1/4 pound fresh morels

1 pound baby turnips, trimmed and halved

1 pound baby carrots, trimmed

2 pound fresh fava beans, shelled (1 cup)

1 pound mixed fingerling or other small boiling potatoes

2 shallots

3/4 stick (6 tablespoons) unsalted butter

3 cups chicken broth

1 1/2 tablespoons freshly grated lemon zest

1/2 cup chopped mixed fresh tarragon, chives, and flat-leaf parsley

1/4 cup dry white wine

3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces

2 yellow bell peppers, coarsely chopped

• Accompaniments: crusty bread and parmesan shavings

Description

One Of The Very Best Things About This Stew Is Its Practical Nature: If You Blanch The Vegetables, Boil The Potatoes, And Make The Infused Broth...

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