INGREDIENTS
2
Bay leaves
3
Carrots, medium
3
large cloves Garlic
12
Italian parsley, sprigs
10 oz
Peas, fresh or frozen
2
Shallots, large
4 oz
Snow peas
3 cups
Spinach, lightly packed leaves
2 tbsp
Tarragon, fresh
8
Thyme, fresh sprigs
2
Young turnips, medium
1
Yukon gold potato, large
4 cups
Vegetable broth, low-sodium
1/8 tsp
Cayenne pepper
3 tbsp
Olive oil
3/4 cup
White wine, dry