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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.

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READER'S COMMENT:

"I was thrown by that 10 cups of potatoes also. Just assumed it meant 1 though. I like my soup with a bit more body, so I kept the asparagus tips intact and added them after pureeing the soup. I also used skim milk, and it turned out...

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Makes: 6 servings, about 1 cup each
Active Time: 25 minutes
Total Time: 40 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »

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 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
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1/3 cup low-fat plain yogurt, for garnish

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Preparation

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.
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.
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.)
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 & Notes

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

• 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.