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Leek, Asparagus & Herb Soup

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  40 Minutes
  6 servings, about 1 cup each
Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while retaining their bright color.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
RECIPE INGREDIENTS
1 tablespoon extra-virgin olive oil
2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
2 cloves garlic, minced
1/2 pound new potatoes, scrubbed and diced (about 1 2/3 cups)
2 cups reduced-sodium chicken broth or vegetable broth
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
2/3 cup snow peas or sugar snap peas, stemmed and cut into 1/2-inch dice
3 tablespoons chopped fresh chives, divided
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chervil (see Ingredient note) or flat-leaf parsley, plus sprigs for garnish
2 cups 1% milk
1 tablespoon lemon juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/3 cup low-fat plain yogurt for garnish

Ingredient Note:  Chervil (from the Greek for "herb of rejoicing") has a mild flavor between those of parsley and anise. It doesn't dry well, so is best used fresh.
Leek, Asparagus & Herb Soup Recipe at Cooking.com
DIRECTIONS
Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute.


Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.


Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids).


Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   6 servings, about 1 cup each
Calories: 132
Fat. Total: 4g
Protein: 7g
Carbohydrates, Total: 17g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 7mg
Sodium: 196mg
% Cal. from Fat: 27%
Spotlight Recipe Review See all 3 reviews »

Rating: 3
by: Angela Reviewed: 06/02/2011
Error in recipe?
I haven't made this soup, although I intend to. However, the recipe says 1/2 pound of new potatoes, then notes that it would equal 10 cups. Since 10 cups of potatoes is far more than 1/2 pound, I tend to use the 1/2 pound, which I think would be about 1 cup. Others may be confused and if my "conversion" is wrong, I would like to know that. Thanks.
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