Zuppa Primavera

• 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

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.

olive oil, garlic, flour, vegetable stock, pasta, fresh asparagus, snow peas, sugar snap peas, heavy cream, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/32115 (may not work)