This lovely spring-green soup is bursting with tender sweet peas, fava beans, and artichoke slices. A dollop of thick Greek yogurt at the end adds another tart note to the lemony broth. Fresh fava beans corne in long green pods and are only available in the spring.
SERVES 6
INGREDIENTS:
- 3 large artichokes
- 3 tablespoons extra-virgin olive oil
- 2 leeks (white parts only), finely chopped
- 1 cup shelled fava beans
- 1/2 cup fresh lemon juice
- 5 cups chicken stock or store-bought chicken broth
- 1/2 cup heavy cream
- 1 cup fresh petite peas or frozen peas, defrosted
- Salt and freshly ground black pepper (optional)
- 1/4 cup Greek-style yogurt for garnish
- 1/4 cup finely chopped fresh chives for garnish
INSTRUCTIONS:
- Cut off the stems and tough outer leaves of the artichokes with kitchen shears until you reach the tender, lighter green leaves. Slice off about 1 inch from the top of each artichoke, then cut them in half lengthwise. Remove the fuzzy choke and slice the artichoke heart into 1/4-inch thick slices.
- Heat the olive oil in the pressure cooker over medium-high heat. Add the chopped leeks and artichoke slices and sauté for 2 minutes to soften the leeks.
- Add the fava beans, lemon juice, and chicken stock to the pressure cooker. Lock the lid in place and cook at high pressure for 10 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the heavy cream and peas. Taste the soup for seasoning and add salt and pepper if necessary.
- Warm the soup and serve each portion with a dollop of Greek-style yogurt and a sprinkling of chopped chives.
