Bourride Sétoise aux Légumes

Pound the garlic cloves with a pinch of salt in a mortar until a smooth paste forms. Transfer to a bowl. Add the egg yolks and Dijon mustard and whisk to combine. Whisking constantly, add the neutral oil in an extremely slow, thin stream until the mixture thickens into a mayonnaise. Gradually whisk in the olive oil, then stir in the lemon juice and season with salt and white pepper. Set this aïoli aside at room temperature.

Bloom the saffron: combine the saffron threads with 2 tablespoons of warm vegetable stock in a small bowl and leave to steep for 15 minutes.

Warm 3 tablespoons of olive oil in a large, wide pot or Dutch oven over medium heat. Add the leeks and fennel wedges and cook, stirring occasionally, for 8–10 minutes until softened and beginning to turn golden at the edges.

Add the fennel seeds, bay leaf, thyme, orange peel, and chopped tomato to the pot and stir for 2 minutes until the tomato collapses and the spices are fragrant.

Pour in the white wine and simmer for 3 minutes, scraping up any residue from the base of the pot, until the alcohol smell dissipates.

Add the vegetable stock, the bloomed saffron with its liquid, the potatoes, and the carrots. Bring to a gentle boil, then reduce the heat to a steady simmer and cook for 15 minutes until the potatoes and carrots are just tender when pierced with a knife.

Add the courgettes and cook for a further 6–8 minutes until tender but holding their shape.

Meanwhile, toast or grill the baguette slices until deeply golden. Rub each slice with a cut garlic clove while still warm.

Using a ladle, remove approximately 300 ml of the hot broth and allow it to cool for 2 minutes. Whisk the warm broth into the aïoli in a slow, steady stream to temper it, then pour the aïoli mixture back into the pot, stirring constantly. Keep the pot over the lowest possible heat and stir gently for 3–4 minutes until the broth is thickened, opaque, and coats the back of a spoon — do not allow it to boil or it will curdle.

Remove the bay leaf, thyme sprigs, and orange peel. Taste and adjust seasoning. Ladle the vegetables and broth into wide, shallow bowls, scatter with reserved fennel fronds, and serve immediately with the garlic croûtons arranged alongside or floated on top.