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    Leek, Asparagus & Herb Soup

    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.

    Ingredients

    • 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 fresh chives, chopped, divided
    • 2 tablespoons fresh flat-leaf parsley, chopped
    • 1 tablespoon fresh dill, chopped
    • 2 teaspoons chopped fresh chervil, or flat-leaf parsley, plus sprigs for garnish
    • 2 cups 1% milk
    • 1 tablespoon lemon juice
    • 1/4 teaspoon salt, or to taste
    • 1/3 cup low-fat plain yogurt, for garnish
    • freshly ground pepper, to taste

    Instructions

    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.
    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).

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