This recipe from the NYTimes is super simple. You can use any of your favorite seasonal green vegetables to give it that spring palette. The leeks give a little boost of "spring cleaning" while the red chard packs it with vitamin A & potassium. Shreds of prosciutto balance this green nutrition, phew. Use your leftover mint for a mojito! The writer also suggests poaching an egg in the soup on day 2.
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You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.
- 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)
- 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.