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1
Have ready large bowl ice water. In medium saucepan over high heat, bring
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2
to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
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3
Have ready large bowl ice water. In medium saucepan over high heat, bring
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4
to boil. Add fava beans and boil, uncovered, 1 minute. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Slip outer skin off each bean and discard.
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5
Have ready large bowl ice water. In medium saucepan over high heat, bring
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6
to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again and spread on paper towels to dry.
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7
Have ready large bowl ice water. In medium saucepan over high heat, bring
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8
to boil. Add basil and boil, uncovered, 45 seconds. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again and spread on paper towels to dry.
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9
(Asparagus, fava beans, sugar snap peas, and basil can be blanched up to 4 hours ahead, then dried well, and chilled, covered until needed.)
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10
In large bowl, toss together asparagus, fava beans, and peas. Transfer half vegetable mixture to blender and add basil. Blend until chopped, then add 5 tablespoons olive oil in slow, steady stream, and blend until smooth.
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11
In heavy, large saucepan, over moderately high heat, heat remaining 1 tablespoon oil until hot but not smoking. Add shallot and saute until translucent, 3 to 5 minutes. Stir in vegetable stock, vegetable puree, remaining blanched vegetables, salt, and pepper and bring to simmer. Cook, uncovered, stirring occasionally until vegetables are heated through, 3 to 5 minutes. Ladle into bowls, sprinkle each with herb mixture, and serve immediately.
