Fava Bean and Spring Vegetable Soup

Monday 19 March
The first fava beans showed up at Madison's. Barbara has some seeds to plant this spring, but they are still a matter of hope and longing. We love fava beans here at the Department of Redundancy Department. Meanwhile Kroger had a special on asparageese.
The recipe is fairly basic from Epicurious, but a bit schizo since it calls for fresh spring vedge, but also fresh basil which is late summer.

Sautéed onions (since the leeks were still pretty scrawny looking) with smallish carrot dice in the butter, then the last of the frozen goose juice from Christmas. Salt, pepper, and a pinch of dried basil from last year's crop. Tossed in the largest of the favas, then the asparagus stems, then the smaller beans, then the asparagus tips, all at about 4 minute intervals. Don't bother with cheese. Serve in the Becky bowls (Thanks, Becky!).
So a spring in our step and a spring in our bowls.