Leek and English Pea Soup with Asparagus and Curly Pasta
|Extra virgin olive oil||2 Tablespoon|
|Whites of leeks||4 , washed and cut into long thin strips|
|Garlic||2 Clove (10 gm), thinly sliced|
|Ground white pepper||1⁄2 Teaspoon|
|Vegetable broth||4 Cup (64 tbs)|
|Cooked fusilli/Corkscrew pasta||1 1⁄2 Cup (24 tbs)|
|English peas/10 ounce frozen peas||12 Ounce, shelled|
|Asparagus||4 Ounce, cut into 1/2 inch pieces|
|Sorrel leaves/Basil leaves||5 , finely shredded|
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.