Leek, Asparagus & Herb Soup
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.
Prep Time:
25 mins
Total Time:
40 mins
Servings:
6 servings, about 1 cup each
Ingredients
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1 tablespoon extra-virgin olive oil
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2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
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2 cloves garlic, minced
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1/2 pound new potatoes, scrubbed and diced (about 1O cups)
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2 cups reduced-sodium chicken broth, or vegetable broth
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1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
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2/3 cup snow peas, or sugar snap peas, stemmed and cut into 1/2-inch dice
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3 tablespoons chopped fresh chives, divided
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2 tablespoons chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh dill
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2 teaspoons chopped fresh chervil, (see Ingredient note) or flat-leaf parsley, plus sprigs for garnish
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2 cups 1% milk
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1 tablespoon lemon juice
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1/4 teaspoon salt , or to taste
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Freshly ground pepper, to taste
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1/3 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:
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.
MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Nutrition information
Calories 132, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 7 mg, Sodium 196 mg, Carbohydrate 17 g, Fiber 2 g, Protein 7 g, Potassium 302 mg. Daily Values: Vitamin C 33%. Exchanges: Starch 0.5,Reduced-Fat Milk 0.5,Vegetable 1,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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