Salt and pepper, to taste
2 pounds fresh green peas, shelled
3 pounds fresh fava beans, shelled
3 tablespoons olive oil
1 bunch spring onions or 2 bunches scallions (white and green parts), chopped
1 bunch leeks (white part only), chopped
1 bunch white or red radish tops, well rinsed 6 cups chicken stock
1/2 cup heavy cream
1 scallion (white part only), chopped (for garnish)
Bring a large saucepan of water to a boil. Add salt and the peas. Blanch for 1 minute. Drain and rinse with cold water, then plunge into ice water. Set aside 1/2 cup of the peas.
Add more water to the saucepan and bring it to a boil. Add the fava beans and blanch them for 1 minute. Rinse with cold water, then plunge the beans into ice water.
Drain the favas. Peel off the outer skins. Set aside 1/2 cup of the beans.
In a large flameproof casserole, heat the oil and cook the onions or scallions and the leeks for 8 minutes or until they soften but do not brown.
Add the favas, peas, radish tops, 4 cups of stock, salt, and pepper. Cook for 5 minutes or until just tender.
In a blender, puree the soup and return to the pan. Bring to a boil, add the cream, and stir in the remaining stock to a consistency you like.
Ladle into bowls and garnish with reserved peas, favas, and scallions.