Zuppa Primavera

Name: Zuppa Primavera
Ingredients: 2 tbsp olive oil; 1 None leek, thinly sliced; 2 cloves garlic, minced; 1 tbsp flour; 3 cups vegetable stock; 3.5 oz squash, coarsely chopped; 5 oz farfalle pasta; 1 lb fresh asparagus, cut into 3/4 inch pieces; 3.5 oz snow peas, halved; 3.5 oz sugar snap peas, halved; 1 cup heavy cream; 3 None spring onions, sliced diagonally

12 ingredients

3 steps

Ingredients

2 tbsp olive oil
1 None leek, thinly sliced
2 cloves garlic, minced
1 tbsp flour
3 cups vegetable stock
3.5 oz squash, coarsely chopped
5 oz farfalle pasta
1 lb fresh asparagus, cut into 3/4 inch pieces
3.5 oz snow peas, halved
3.5 oz sugar snap peas, halved
1 cup heavy cream
3 None spring onions, sliced diagonally

Directions

1

Heat oil in a large saucepan over medium heat. Cook leek and garlic, stirring, for 5 mins, or until leek softens. Add flour and cook, stirring, until mixture bubbles. Gradually stir in stock. Cook, stirring, until mixture boils and thickens slightly. Add 6 cups water, squash and pasta. Cook, uncovered, for 10 mins, or until squash and pasta are just tender.
2

Stir in asparagus, snow peas and sugar snap peas. Cook, uncovered, for 5 mins, or until asparagus is just tender.
3

Just before serving, add heavy cream and onions. Stir until hot. Serve.