SPINACH SOUP

SPINACH SOUP

6 oz bowtie pasta
1 small yellow onion, diced
1 Tablespoon olive oil
1 Tablespoon butter
7 cups stock or broth
6 oz sugar snap peas, halved diagonally
4-5 oz fresh baby spinach
2 Tablespoons lemon juice
2 teaspoon grated lemon peel


1. cook the noodles until al dente and set aside in a covered bowl.
2. sautee onion in a large pot, with olive oil and butter until tender.
3. add broth and bring to a simmer
4. add sugar snap peas and simmer for 2 minutes (5 if frozen)
5. add pasta, spinach, lemon juice, and lemon peel and simmer for 2 minutes, or until spinach is wilted.
6. ladle into bowls and serve.

EDIT: This makes a FANTASTIC cold soup! I actually like it better cold than hot. Perfect soup for summer!