Name: Zuppa primavera
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 leek (350g), sliced thinly; 2 clove garlic, crushed; 1 tablespoon plain flour; 1.5 litre (6 cups) water; 150 gram farfalle pasta; 3 cup (750ml) vegetable stock; 100 gram squash, chopped coarsely; 500 gram fresh asparagus, cut into 2cm lengths; 100 gram snow peas, halved; 1 cup (250ml) cream; 100 gram sugar snap peas, halved; 3 green onions, sliced diagonally

Ingredients

2 tablespoon olive oil

1 leek (350g), sliced thinly

2 clove garlic, crushed

1 tablespoon plain flour

1.5 litre (6 cups) water

150 gram farfalle pasta

3 cup (750ml) vegetable stock

100 gram squash, chopped coarsely

500 gram fresh asparagus, cut into 2cm lengths

100 gram snow peas, halved

1 cup (250ml) cream

100 gram sugar snap peas, halved

3 green onions, sliced diagonally

Method

1.Heat oil in large saucepan; cook leek and garlic, stirring, about 5 minutes or until leek softens. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock; cook, stirring, until mixture boils and thickens slightly.

2.Add the water, squash and pasta; cook, uncovered, about 10 minutes or until squash and pasta are just tender.

3.Stir in asparagus and peas; cook, uncovered, about 5 minutes or until asparagus is just tender.

4.Just before serving, add cream and onion; stir soup over heat until hot.

Test pasta and squash occasionally to ensure neither overcooks.
Note

Woman's Weekly Food

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Ingredients

Method

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