Farmers Market Soup

• 2 ounces shelled fava beans
• 2 ounces true baby carrots
• 2 ounces Cincinnati radishes
• 1 stalk spring onion, trimmed
• 1 tablespoon good-quality extra-virgin olive oil, plus more for drizzling
• 2 ounces shelled English peas
• Kosher salt
• 3 cups springwater
• 2 tablespoons whole, small mint leaves or other fresh herb of your choice

1. To remove the skins from the fava beans, place them in a bowl, then fill it with very hot tap water.
2. Allow the beans to soak for 5 to 10 minutes.
3. To check if they are ready, try to pinch the skin off a test bean.
4. When the skins slip off readily, remove them from all the favas, drain, and set aside.
5. Trim, scrub, and thinly slice the carrots and radishes.Thinly slice the onion.
6. Heat the olive oil in a large saucepan over medium-high heat.
7. Add the onion, favas, and peas and saute for 2 to 3 minutes, just enough for the onion to soften; the favas and peas should be bright.
8. Season with salt.
9. Add the carrots, radishes, water, and mint.
10. Bring to a boil, then decrease the heat to low and simmer for no more than 4 minutes.
11. Taste for seasoning, then serve in shallow bowls or small mugs or cups, drizzled with olive oil.

fava beans, carrots, radishes, onion, olive oil, peas, kosher salt, springwater, mint

Taken from www.epicurious.com/recipes/food/views/farmers-market-soup-383844 (may not work)