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ASPARAGUS - Leek, Asparagus & Herb Soup
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Source: © EatingWell Magazine
| Leek, Asparagus & Herb Soup | |
| 6 servings, about 1 cup | each |
| Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours. 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 |
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.
DIRECTIONS
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.
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.
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).
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).
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
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