Leek, Asparagus & Herb Soup

Spring 2003, The Essential EatingWell Cookbook (2004)

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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.

"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...
Leek, Asparagus & Herb Soup

Makes: 6 servings, about 1 cup each

Active Time:

Total Time:


  • 1 tablespoon extra-virgin olive oil
  • 2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 1/2 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
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/3 cup low-fat plain yogurt, for garnish


  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).

Tips & Notes

  • 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: 132 calories; 4 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 196 mg sodium; 302 mg potassium.

Nutrition Bonus: 21 mg vitamin c (33% dv).

Carbohydrate Servings: 1

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

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