Leek, Asparagus, & Herb Soup

Leek, Asparagus, & Herb Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    , 1 cup


Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 2

    medium leeks, trimmed, washed and finely chopped (1½ cups)

  • 2

    cloves garlic, minced

  • ½

    pound new potatoes, scrubbed and diced (about 1⅔ cups)

  • 2

    cups reduced-sodium chicken broth, or vegetable broth

  • 1

    pound fresh asparagus, trimmed and cut into ½-inch pieces (1½-2 cups)

  • cup snow peas, or sugar snap peas, stemmed and cut into ½-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

  • ¼

    teaspoon salt, or to taste

  • Freshly ground pepper, to taste

  • cup low-fat plain yogurt, for garnish

Directions

1.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. 2.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. 3.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.) 4.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). Tips & Notes Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours. 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.


Nutrition

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