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Leek, Asparagus & Herb Soup
Leek, Asparagus & Herb Soup
9 Reviews
From: EatingWell Magazine, Spring 2003
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.
- By: Marcy Goldman EatingWell Recipe Contributor
Ingredients 6 servings
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Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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)
- ⅔ 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
- ⅓ cup low-fat plain yogurt, for garnish
Preparation
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Active
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Ready In
- 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.
- 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.
- 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.)
- 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).
- 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.
- Serving size: 1 cup
- Per serving: 116 calories; 3 g fat(1 g sat); 2 g fiber; 17 g carbohydrates; 6 g protein; 52 mcg folate; 4 mg cholesterol; 6 g sugars; 0 g added sugars; 1,074 IU vitamin A; 21 mg vitamin C; 136 mg calcium; 2 mg iron; 326 mg sodium; 492 mg potassium
- Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (21% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, ½ reduced-fat milk, 1 vegetable, ½ fat
Reviews 9
September 30, 2013
By: EatingWell User
This recipe took a little bit longer than I first expected, but it was well worth the work! Next time I hope to add more asparagus after the soup is pureed as did the other reviewer. I ended up adding more herbs as well as crushed red pepper for a bit more flavor. I also used veggie broth and almond milk to make the soup vegan. It tasted great with a lil soy yogurt on top!
October 24, 2010
By: Rose
I was thrown by that 10 cups of potatoes also. Just assumed it meant 1 though. I like my soup with a bit more body, so I kept the asparagus tips intact and added them after pureeing the soup. I also used skim milk, and it turned out good, although a bit of work.
September 22, 2010
By: bluellies
I absolutely love this soup. I've made it quite a bit, and the only things I change are to add more dill and crushed red pepper. Sure, it's a bit of work, but the soup is delicious! I freeze some in double portions and eat it throughout the month. I grab a few multi-grain crackers and settle in for a yummy lunch.
August 03, 2010
By: EatingWell User
I think this soup turned out really good! My 6 year old and my 18 month old couldn't get enough of it! Instead of feeding her with a spoon, I just stuck a straw in it! I used regular peas instead of snow peas and I used vitamin D milk. I think this is a recipe you can feel proud feeding your family!
July 26, 2010
By: EatingWell User
This soup was pleasant, but I found it to be quite a lot of work for the end result. I used a broth made from powdered Voque Veggie Base (a wonderful organic broth base with no added salt!). Even though we don't eat much salt, I found that I had to add 1 teas. to perk up the flavors. I had some leftover pesto on hand, so I added about 3-4 T. to the soup, and that helped. Not sure I would make it again - so many better ways to eat asparagus.
June 23, 2010
By: EatingWell User
I have made this soup at least 5 times by now (though I had to omit the snow peas and use up my leftover celery) and it is a great, filling and nutritious dish for us. Thanks!
May 03, 2010
By: EatingWell User
Easy soup. I omitted the snow peas and some herbs. Great weeknight meal.
April 19, 2010
By: EatingWell User
I just made this and it was really good! The only nit with the recipe is that 1/2 lb of potatoes is definitely not the same thing as 10 cups... maybe they meant 1 cup?
April 09, 2010
By: EatingWell User
this soup was DELICIOUS and I didn't even use all the ingredients. I didn't put in potatoes or chives since I didn't have any on hand...but it still turned out great :)
