Soup Recipe

Thanks for a great time and great food today, gals. It's always a great time with you guys.

Here's the recipe for my part. I'll look forward to other recipes and Heather's plans for the next Derby Girls lunch.

Springtime Soup

1 lb. asparagus spears

1/2 c. chopped onion

3 cloves garlic, minced

1 Tbsp. olive oil

50 oz. vegetable (or chicken) broth

1/2 c. dried orzo or other tiny pasta

3 c. snow pea pods, ends and strings removed

6 cups torn fresh spinach

1/4 tsp. pepper

1/4 c. purchased pesto (optional)

1/4 c. shredded Parmesan cheese

Snap off and discard woody bases from asparagus. Bias-slice asparagus into 1-inch-long pieces. Set aside.

Meanwhile, in a 4-quart Dutch oven cook onion and garlic in hot oil until tender. Carefully add broth; bring to boiling. Stir in pasta; reduce heat and boil gently for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook3 minutes more. Stir in spinach and pepper; cook 1 minute more. Remove soup from heat. Ladle soup into bowls. If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each serving. Makes 8 side-dish servings.