Spring Vegetable Soup
© William Meppem

Spring Vegetable Soup



  1. 1/4 pound pasta, such as farfalloni or orecchiette
  2. 1 tablespoon unsalted butter
  3. 1 tablespoon extra-virgin olive oil
  4. 1 large leek, white and tender green part only, thinly sliced
  5. 6 cups chicken stock or canned low-sodium broth
  6. 1/2 pound sugar snap peas, halve diagonally
  7. 10 ounces baby spinach
  8. 1 tablespoon fresh lemon juice
  9. 2 teaspoons lemon zest
  10. Salt and freshly ground pepper
  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.