Leek, Asparagus & Herb Soup 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 1O 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

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:

1. 

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.

2. 

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

nutrition information

Per Serving: cal. (kcal) 132, Fat, total (g) 4, chol. (mg) 7, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, fiber (g) 2, pro. (g) 7, vit. C (mg) 19.49, sodium (mg) 196, Potassium (mg) 302, Milk () 0.5, Vegetables () 1, Starch () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet