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1/4 cup butter
1 tablespoon olive oil
1 sweet onion, sliced
1 large leek, white partly thinly sliced
1 bunch green onions, thinly sliced
2 cups fresh or frozen shelled peas
4 cups reduced-sodium chicken broth
4 cups water
1 cup small pasta (alphabet or acini di pepe
salt
1 lemon, juiced
1 cup torn basil leaves
Fontina toast
In a 4 quart Dutch oven, heat butter and olive oil over medium-low heat until butter is melted. Add sweet onion, stir coated. Cook, covered, 15 minutes or until translucent, stirring occassoinally. Add leek and green onions. Cook, covered, 10 minutes. Stir in peas. Add chicken broth, the water, pasta, and salt. Bring to boiling. Reduce heat. Simmer, uncovered 5 minutes. Top with Fontina toast.
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