Note: I actually didn't use the fava beans or artichokes-- didn't have the beans and didn't feel like steaming the artichoke, and it was still totally yummy. This is one of those recipes where you can use whatever is in season. I definitely recommend the mint though, it really brightens up the flavor!
Spring Vegetable Soup
Serves 4
- 1 small bunch leeks
- sliced prosciutto
- extra-virgin olive oil
- 6 cups chicken stock
- 1 cup fresh fava beans
- 1 cup spinach
- 1 cup asparagus
- 8 small artichokes
- sea salt and pepper
- 2 tablespoons mint
Using a big, deep pot, sauté a handful of chopped leeks and several torn prosciutto slices in olive oil. After a few minutes, pour in 6 cups chicken stock and bring to a boil. Mix in 1 cup each peeled, blanched fava beans, chopped spinach, chard and asparagus, plus 8 cut-up steamed artichoke hearts (setting aside a dozen chunks for Tuesday's kebabs). Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with a couple tablespoons chopped mint leaves. Serve with crusty bread and a hunk of English cheddar.
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1 comment:
It was delicious. I can attest.
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