Spring Vegetable Soup

  • Servings: 4

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  • 1/4 pound pasta, such as farfalloni or orecchiette
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large leek, white and tender green part only, thinly sliced
  • 6 cups chicken stock or canned low-sodium broth
  • 1/2 pound sugar snap peas, halve diagonally
  • 10 ounces baby spinach
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large pot of boiling salted water, cook the pasta until almost al dente; drain. Transfer to a bowl and cover.

  2. In a large saucepan, melt the butter in the olive oil. Add the leek; cook over moderately high heat until tender, about 1 minute. Add the stock, cover and bring to a simmer. Add the sugar snaps and cook over moderate heat until just tender, about 2 minutes. Stir in the pasta, spinach, lemon juice and lemon zest; season with salt and pepper. Cook just until the spinach is wilted, about 2 minutes. Ladle into bowls and serve.

Suggested Pairing

This light soup needs a wine that's equally refreshing, preferably one that picks up the lemony flavors. Consider an Alsace Pinot Blanc.

Contributed By Photo © William Meppem Published May 2002

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