Leek and English Pea Soup with Asparagus and Curly Pasta Recipe
Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| 4 leeks (white part only), washed and cut into long, thin strips | ||
| Garlic | 2 Clove (5gm), thinly sliced | |
| Salt | 1/2 Teaspoon | |
| Ground white pepper | 1/2 Teaspoon | |
| Vegetable broth | 4 Cup (16 tbs) | |
| 1 1/2 cups cooked fusilli or corkscrew pasta | ||
| 12 ounces English peas, shelled, or 10 ounces frozen peas | ||
| 4 ounces asparagus, trimmed and cut into 1/2-inch-long pieces | ||
| 4-5 leaves fresh sorrel or basil, finely shredded | ||
Directions
In a 3-quart saucepan, heat 1 tablespoon of the olive oil over medium heat.
Add the leeks, garlic, salt, and pepper.
Saute for 4 to 5 minutes, stirring to prevent the vegetables from browning.
Stir in the vegetable broth.
Bring to a boil and cook for 8 minutes.
Mix in the pasta, peas, and asparagus, reduce heat, and simmer for 3 to 4 minutes, or until bright green and just tender.
Swirl in the remaining 1 tablespoon of olive oil.
Add the leeks, garlic, salt, and pepper.
Saute for 4 to 5 minutes, stirring to prevent the vegetables from browning.
Stir in the vegetable broth.
Bring to a boil and cook for 8 minutes.
Mix in the pasta, peas, and asparagus, reduce heat, and simmer for 3 to 4 minutes, or until bright green and just tender.
Swirl in the remaining 1 tablespoon of olive oil.
Chef
