Leek, Asparagus & Herb Soup

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).