Leek, Asparagus & Hers Soup
- Number of Servings: 6
Ingredients
1 tbsp Extra-virgin olive oil2 Medium leeks, trimmed, washed and finely chopped (1 1/2 cups)2 cloves Garlic, minced1/2 pound New potatoes, scrubbed and diced (about 1 2/3 cups)2 cups Reduced-sodium chicken broth or vegetable broth1 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 dice3 tbsp Chopped fresh chives, divided2 tbsp Chopped fresh flat-leaf parsley1 tbsp Chopped fresh dill2 tsp Chopped fresh chervil or flat-leaf parsley, plus sprigs for garnish2 cups 1% milk1 tbsp Fresh lemon juice1/4 tsp Salt, or to tasteFreshly ground pepper to taste1/3 cup Low-fat plain yogurt
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 saucepan. 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)
Number of Servings: 6
Recipe submitted by SparkPeople user ARMSTS1.
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 saucepan. 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)
Number of Servings: 6
Recipe submitted by SparkPeople user ARMSTS1.
Nutritional Info Amount Per Serving
- Calories: 124.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 134.2 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 4.2 g
- Protein: 4.8 g
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