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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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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).

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

116 calories; total fat 3.3g 5% DV; saturated fat 0.9g; cholesterol 4mg 1% DV; sodium 326mg 13% DV; potassium 492mg 14% DV; carbohydrates 16.6g 5% DV; fiber 2.2g 9% DV; sugar 6g; protein 6g 12% DV; exchange other carbs 1; vitamin a iu 1074IU; vitamin c 21mg; folate 52mcg; calcium 136mg; iron 2mg; magnesium 33mg; thiaminmg.

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
Rating: 4 stars
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
Rating: 4 stars
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
Rating: 4 stars
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
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Rating: 4 stars
10/30/2011
Easy soup. I omitted the snow peas and some herbs. Great weeknight meal. Read More
Rating: 4 stars
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
Rating: 4 stars
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
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Rating: 4 stars
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
Rating: 4 stars
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
Rating: 4 stars
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