CALORIE COUNT: 102
This delicious clear soup is inspired by Moro, one of the most thumbed-through (and sauce-stained) cookbooks on my kitchen shelf. British chefs Sam and Sam Clark (Samuel and Samantha) have long used the flavors of Iberia and North Africa to great effect; the point here is a simple melody of taste, transferred from morning market to piping-hot soup bowl without much to-do. I’ve added sumac for a lemony kick (see Resources at the back of the book to find a source).
Serves 4
51/4 cups/1.25 liters chicken stock (homemade will give the best flavor to such an elegant soup)
5 ounce/150g fava beans, shelled, blanched, and peeled
5 ounces/150g fresh or frozen green peas
6 asparagus spears, trimmed and cut into 3/4-inch pieces
2 globe artichokes, trimmed, quartered, chokes removed, very thinly sliced
A generous handful of fresh mint, flat-leaf parsley, and cilantro, chopped
2 scallions (green onions), finely chopped
1 tablespoon sumac
Juice of 1/2 lemon
Salt and pepper
4 thin rye crispbreads, for serving
Bring the stock to a gentle simmer in a large saucepan. Add the beans, peas, asparagus, and artichokes. Cook for 2 minutes, till tender. Remove from the heat and add the herbs, scallions, sumac, and lemon juice. Season carefully (sumac can be salty). Serve in white bowls with shards of broken crispbreads.
NB
THIS SOUP PROVIDES RESPECTABLE AMOUNTS OF POTASSIUM, MAGNESIUM, IRON, AND ZINC, AS WELL AS THE VITAMINS FOLATE, NIACIN, A, AND C.