Ingredients
150 g | rustic sourdough bread, cut into 1½-inch pieces |
2,250 g | plus 1,800 g water, divided |
1,000 g | ice |
9 g | plus 3 g kosher salt, divided |
2 g | baking soda |
30 g | fresh parsley leaves, roughly chopped |
140 g | leek (1 small leek), white and light green parts sliced into ⅛-inch-thick rounds and washed thoroughly; top sliced thin and washed thoroughly |
115 g | fennel (1 medium bulb), cored and cut into ¼-inch pieces; fronds chopped coarse |
56 g | plus 42 g extra-virgin olive oil, divided |
2 g | pepper |
15 g | garlic (3 cloves), sliced thin |
140 g | carrots, peeled and cut into ¼-inch-thick rounds |
900 g | vegetable broth |
115 g | thick asparagus spears, trimmed and sliced into ⅛-inch-thick rounds |
115 g | snap peas, strings removed, cut into ½-inch pieces |
32 g | white wine vinegar |
5 ounces rustic sourdough bread, cut into 1½-inch pieces |
10 cups plus 8 cups water, divided |
4 cups ice |
1 tablespoon plus 1 teaspoon kosher salt, divided |
¼ teaspoon baking soda |
2 cups fresh parsley leaves, roughly chopped |
1 small leek, white and light green parts sliced into ⅛-inch-thick rounds and washed thoroughly; top sliced thin and washed thoroughly |
1 medium fennel bulb, cored and cut into ¼-inch pieces; fronds chopped coarse |
¼ cup plus 3 tablespoons extra-virgin olive oil, divided |
1½ teaspoons pepper |
3 garlic cloves, sliced thin |
2 carrots, peeled and cut into ¼-inch-thick rounds |
4 cups vegetable broth |
4 ounces thick asparagus spears, trimmed and sliced into ⅛-inch-thick rounds |
4 ounces snap peas, strings removed, cut into ½-inch pieces |
2 tablespoons white wine vinegar |
Essential Equipment
Instructions
- 150 g rustic sourdough bread, cut into 1½-inch pieces
- 2,250 g plus 1,800 g water, divided
- 1,000 g ice
- 9 g kosher salt
- 2 g baking soda
- 30 g fresh parsley leaves, roughly chopped
- leek top, sliced thin and washed thoroughly
- fennel fronds, chopped coarse
- 56 g extra-virgin olive oil
- 3 g kosher salt
- 42 g extra-virgin olive oil
- 2 g pepper
- 140 g leek (1 small leek), white and light green parts sliced into ⅛-inch-thick rounds and washed thoroughly
- 15 g garlic (3 cloves), sliced thin
- 140 g carrots, peeled and cut into ¼-inch-thick rounds
- 115 g fennel (1 medium bulb), cored and cut into ¼-inch pieces
- 900 g vegetable broth
- 115 g thick asparagus spears, trimmed and cut into ⅛-inch-thick rounds
- 115 g snap peas, strings removed, cut into ½-inch pieces
- 32 g white wine vinegar
Instructions
- 5 ounces rustic sourdough bread, cut into 1½-inch pieces
- 10 cups plus 8 cups water, divided
- 4 cups ice
- 1 tablespoon kosher salt
- ¼ teaspoon baking soda
- 2 cups fresh parsley leaves, roughly chopped
- leek top, sliced thin and washed thoroughly
- fennel fronds, chopped coarse
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 1½ teaspoons pepper
- 1 small leek, white and light green parts sliced into ⅛-inch-thick rounds and washed thoroughly
- 3 garlic cloves, sliced thin
- 2 carrots, peeled and cut into ¼-inch-thick rounds
- 1 medium fennel bulb, cored and cut into ¼-inch pieces
- 4 cups vegetable broth
- 4 ounces thick asparagus spears, trimmed and cut into ⅛-inch-thick rounds
- 4 ounces snap peas, strings removed, cut into ½-inch pieces
- 2 tablespoons white wine vinegar