Leek, Asparagus & Herb Soup (Printer-Friendly Version) | Eating Well
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Leek, Asparagus & Herb Soup

http://www.eatingwell.com/recipes/leek_asparagus_herb_soup.html

From EatingWell:  Spring 2003, The Essential EatingWell Cookbook (2004)

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.

6 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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).

Nutrition

Per serving : 132 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 7 mg Cholesterol; 17 g Carbohydrates; 7 g Protein; 2 g Fiber; 196 mg Sodium; 302 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 reduced-fat milk, 1 vegetable, 1/2 fat

Tips & Notes