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Leek, Asparagus & Herb Soup

Leek, Asparagus & Herb Soup

The recipe outlines a delightful "Leek, Asparagus & Herb Soup" It starts with sautéing leeks and garlic in extra-virgin olive oil, followed by the addition of new potatoes and reduced-sodium chicken or vegetable broth. Fresh asparagus, snow peas or sugar snap peas, and an assortment of herbs like chives, parsley, dill, and chervil contribute to the vibrant flavors. The soup is enriched with 1% milk, lemon juice, salt, and freshly ground pepper. The finishing touch includes a garnish of low-fat plain yogurt, enhancing the overall freshness and creaminess of the soup. This recipe promises a light, nutritious, and flavorful soup that captures the essence of spring vegetables.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine European, Mediterranean
Servings 4 Servings
Calories 150 kcal

Ingredients
  

  • 1 Tbsp olive oil extra-virgin
  • 2 medium leaks trimmed, washed and finely chopped
  • 2 cloves garlic minced
  • 1/2 lb new potatoes scrubbed and diced
  • 2 cups chicken or vegetable broth reduced-sodium
  • 1 lb fresh asparagus trimmed and cut into 1/2-inch pieces
  • 2/3 cup snow peas or sugar snap peas stemmed and cut into 1/2-inch dice
  • 3 Tbsp fresh chives chopped, divided
  • 2 Tbsp fresh flat-leaf parsley chopped
  • 1 Tbsp fresh dill chopped
  • 2 tsp fresh chervil chopped, plus sprigs for garnish
  • 2 cups 1% milk
  • 1 Tbsp lemon juice
  • 1/4 tsp salt or to taste
  • freshly ground pepper to taste
  • 1/3 cup low-fat plain yogurt for 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).

Video

Keyword herb soup, soup