Ingredients
1/2 pound baby yellow potatoes
4 spring onions, white parts only, thinly sliced into rounds
3 cloves garlic, peeled
Coarse salt and freshly ground pepper
10 sprigs mint, plus 1/4 cup leaves
6 sprigs tarragon, plus 1/4 cup leaves
1 dried bay leaf
1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved
1 cup shelled fresh chickpeas
2 cups sugar snap peas, trimmed and halved on the bias
10 leaves Bibb lettuce, torn into large pieces
3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large
Extra-virgin olive oil, for drizzling
Preparation
In a large pot, combine potatoes, onions, garlic, 1 tablespoon salt, and 10 cups water. Wrap mint and tarragon sprigs and bay leaf in cheesecloth and tie with kitchen twine; add to pot. Bring to a boil, then reduce heat to low and cook, partially covered, until potatoes are just tender, about 12 minutes. Add asparagus, chickpeas, and snap peas; simmer until tender, about 10 minutes. Lightly crush potatoes and garlic.
Stir in asparagus tips, lettuce, and 1 cup greens until greens are just wilted. Season with salt and pepper. In a bowl, toss herb leaves with remaining 2 cups greens. Serve soup, topped with a small mound of herb mixture and a drizzle of oil.
