Leek, Asparagus & Herb Soup

Name: Leek, Asparagus & Herb Soup
Total time: 40 min
Ingredients: 1 tablespoon extra-virgin olive oil; 2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups); 2 cloves garlic, minced; ½ pound new potatoes, scrubbed and diced (about 1 2/3 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; ¼ teaspoon salt, or to taste; Freshly ground pepper, to taste; 1/3 cup low-fat plain yogurt, for garnish

Rating: 4 stars

9 Ratings
9 Reviews

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. Source: EatingWell Magazine, Spring 2003

Marcy Goldman

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Directions

Step 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.

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Step 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.
Step 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.)
Step 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

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 Facts

Serving Size: 1 cup

Per Serving:

116 calories; 3.3 g total fat; 0.9 g saturated fat; 4 mg cholesterol; 326 mg sodium. 492 mg potassium; 16.6 g carbohydrates; 2.2 g fiber; 6 g sugar; 6 g protein; 1074 IU vitamin a iu; 21 mg vitamin c; 52 mcg folate; 136 mg calcium; 2 mg iron; 33 mg magnesium;

Exchanges:

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

Reviews (9)

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9 Ratings

5 star values: 0
4 star values: 9
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell User

09/30/2013

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! Read More

EatingWell User

10/30/2011

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:) Read More

EatingWell User

10/30/2011

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? Read More

EatingWell User

10/30/2011

Easy soup. I omitted the snow peas and some herbs. Great weeknight meal. Read More

EatingWell User

10/30/2011

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! Read More

EatingWell User

10/30/2011

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. Read More

EatingWell User

10/30/2011

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! Read More

bluellies

10/29/2011

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. Read More

Rose

10/29/2011

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. Read More

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Leek, Asparagus & Herb Soup

Ingredients

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Tips

Nutrition Facts

Reviews (9)

All Reviews for Leek, Asparagus & Herb Soup