1lbfresh asparagustrimmed and cut into 1/2-inch pieces
2/3cupsnow peas or sugar snap peasstemmed and cut into 1/2-inch dice
3Tbspfresh chiveschopped, divided
2Tbspfresh flat-leaf parsleychopped
1Tbspfresh dillchopped
2tspfresh chervilchopped, plus sprigs for garnish
2cups1% milk
1Tbsplemon juice
1/4tspsaltor to taste
freshly ground pepperto taste
1/3cuplow-fat plain yogurtfor garnish
Instructions
Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Next, 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, 10-15 minutes.
Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3-4 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. Lastly, garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).