Leek, Asparagus & Herb Soup
.
Yield
6 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 ½ | cups |
leeks
trimmed, washed and finely chopped, 2 medium |
|
| 2 | cloves |
garlic
minced |
|
| ½ | pound |
new potatoes
scrubbed and diced, about 1 2/3 cups |
|
| 2 | cups |
chicken broth, low salt
or vegetable broth |
|
| 1 | pound |
asparagus
fresh, trimmed and cut into 1/2-inch pieces, about 2 cups |
|
| ⅔ | cup |
snow pea pods
or sugar snap peas, stemmed and cut into 1/2-inch dice |
|
| 3 | tablespoons |
chives
freshly chopped, divided |
|
| 2 | tablespoons |
parsley leaves
freshly chopped, flat-leaf |
|
| 1 | tablespoon |
dill weed
freshly chopped |
*
|
| 2 | teaspoons |
chervil
freshly chopped, or flat-leaf parsley, plus sprigs for garnish |
*
|
| 2 | cups |
milk
1% |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
salt
or to taste |
|
| ⅓ | cup |
yogurt, low-fat
plain for garnish |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 355 | ml |
leeks
trimmed, washed and finely chopped, 2 medium |
|
| 2 | cloves |
garlic
minced |
|
| 226.8 | g |
new potatoes
scrubbed and diced, about 1 2/3 cups |
|
| 473 | ml |
chicken broth, low salt
or vegetable broth |
|
| 453.6 | g |
asparagus
fresh, trimmed and cut into 1/2-inch pieces, about 2 cups |
|
| 158 | ml |
snow pea pods
or sugar snap peas, stemmed and cut into 1/2-inch dice |
|
| 45 | ml |
chives
freshly chopped, divided |
|
| 3E+1 | ml |
parsley leaves
freshly chopped, flat-leaf |
|
| 15 | ml |
dill weed
freshly chopped |
*
|
| 1E+1 | ml |
chervil
freshly chopped, or flat-leaf parsley, plus sprigs for garnish |
*
|
| 473 | ml |
milk
1% |
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
or to taste |
|
| 79 | ml |
yogurt, low-fat
plain for garnish |
Directions
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).
