Yummy

My mouth waters just looking at the picture. I only got as far as buying the ingredients though. Once my daughter saw the artichokes I had to boil them at once for her to gobble up, so maybe we will try tomorrow night.

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. 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.

(via from Domino)