Spring Vegetable Soup
Updated November 14, 2022
Emily Weinstein/The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
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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)
Nutritional analysis per serving (4 to 6 servings)
28 grams carbs; 9 milligrams cholesterol; 178 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 14 grams fiber; 537 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
maybe it's just me, being a visual person- but i really need images with recipes to inspire me...
thank god there was one in the original article ;)
especially soups can be so different from each other. so this is mor of a clear , brothy soup. i like that !
Cooking for a vegetarian guest, I skipped the prosciutto. Subbed cooked chickpeas for fava; 3c mixed greens for spinach, chard & asparagus; aquafaba instead of chicken stock. Used a package of frozen artichoke hearts cooked according to microwave instructions. Added 2 diced red potatoes. So tasty.
Having a photograph makes a world of difference to me also.
This is great. If your market doesn't have fava beans, lima beans will work perfectly.
I did a a kinda sorta version of this. 2 big leeks, 1 bunch asparagus, 1 small bunch spinach, about 2 cups total of shelled raw fava beans. Also no prosciutto; they had good smoked chunk bacon at the store so I used that instead. Came out great!
Cooking for a vegetarian guest, I skipped the prosciutto. Subbed cooked chickpeas for fava; 3c mixed greens for spinach, chard & asparagus; aquafaba instead of chicken stock. Used a package of frozen artichoke hearts cooked according to microwave instructions. Added 2 diced red potatoes. So tasty.