SPRING VEGETABLE SOUP

Spring Vegetable Soup image

You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.

Provided by Emily Weinstein

Time 30m

Yield About 4 to 6 servings

Number Of Ingredients 11

Ingredients

Handful of chopped leeks
Several torn slices of prosciutto
A few tablespoons of olive oil
6 cups chicken stock, plus additional water or stock as needed
1 cup peeled, blanched fava beans
1 cup shelled peas
1 cup chopped spinach
1 cup chard
1 cup asparagus
8 cut-up steamed artichoke hearts
Chopped mint leaves (for garnish)

Steps:

Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil. After a few minutes, pour in the chicken stock and bring to a boil. Mix in the the rest of the ingredients. Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with the chopped mint leaves. Serve with crusty bread and a hunk of English cheddar.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 4 grams

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