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Leek And English Pea Soup With Asparagus And Curly Pasta

Diet.Chef's picture
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Whites of leeks 4 , washed and cut into long thin strips
  Garlic 2 Clove (10 gm), thinly sliced
  Salt 1⁄2 Teaspoon
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pea
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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