Leek, Asparagus, and Herb Soup

Olive Oil, 1 tbsp (remove)
Leeks, 2 leek (remove)
Garlic, 1 clove (remove)
*Potato, raw, 5 small (1-3/4" to 2-1/2" dia.) (remove)
Chicken Broth, 2 cup (8 fl oz) (remove)
Asparagus, fresh, 2 cup (remove)
*Snow Peas, fresh, 1 cup (remove)
Fresh Chives, 3 tbsp chopped (remove)
Parsley, 2 tbsp (remove)
Milk, 1%, 2 cup (remove)
*Lemon Juice, 2 wedge yields (remove)
Salt, 1 dash (remove)
Pepper, black, 1 dash (remove)

-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 often for 1 minute.
-Next add the 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, about 10 - 15 minutes.
-Then, 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, and transfer soup to a blender and blend until smooth. Remember to use caution when blending hot liquids.
-Finally, 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. You may garnish this with a dollop of yogurt or a sprinkling of remaining chives or parsley if you wish.


Serving Size: Makes 6, 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user WARFYKIER.