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.
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
Active
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.
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
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 :)