Leek, Asparagus & Herb Soup

  • Active Time 25m
  • Total Time 40m

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.

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.

directions

Heat the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.

Add the 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, 10-15 minutes.

Increase the heat to medium-high and stir in the asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3-4 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 the milk and bring to just below a simmer, stirring, over medium heat. Stir in the 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 Publisher. All rights reserved.

RecID 8927

nutrition information per serving

132 calories; 4g total fat; 1g total saturated fat; 7mg cholesterol; 196mg sodium; 17g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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