WebMD Recipe from EatingWell.com
Total Time: 40 mins
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.
- 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
- 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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