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

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.

Tips

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; protein 6g; carbohydrates 16.6g; dietary fiber 2.2g; sugars 6.4g; fat 3.3g; saturated fat 0.9g; cholesterol 4.1mg; vitamin a iu 1073.7IU; vitamin c 21mg; folate 51.9mcg; calcium 136.4mg; iron 1.9mg; magnesium 33mg; potassium 492.2mg; sodium 326.4mg; thiamin 0.1mg.

Exchanges:

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

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Tips

Tips

Nutrition Facts