Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: EatingWell
Recipe by: Marcy Goldman, Photo by: Ken Burris

Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while still retaining their bright color.

Ingredients

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

Preparation

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).

Cook's Notes

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

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Add a Recipe Comment