| 1 tbsp | 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 tbsp | Chopped fresh chives, divided |
| 2 tbsp | Chopped fresh flat-leaf parsley |
| 1 tbsp | Chopped fresh dill |
| 2 tsp | Chopped fresh chervil or flat-leaf parsley, plus sprigs for garnish |
| 2 cups | 1% milk |
| 1 tbsp | Fresh lemon juice |
| 1/4 tsp | Salt, or to taste |
| | Freshly ground pepper to taste |
| 1/3 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).
To make ahead: Prepare the soup through Step 3. Cover and refrigerate for up to 8 hours.
Reprinted with permission of EatingWell, The Magazine of Food & Health