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Leek, Asparagus & Herb Soup

From: EatingWell

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 retaining their bright color.

Servings: 6 servings, about 1 cup each
Prep: 25 mins
Total: 40 mins
Rated : Not yet rated
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 1O 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
Directions
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 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).
Tips:
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.
MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Nutrition Facts
Calories 132, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 7 mg, Sodium 196 mg, Carbohydrate 17 g, Fiber 2 g, Protein 7 g, Potassium 302 mg. Daily Values: Vitamin C 33%. Exchanges: Starch 0.5,Reduced-Fat Milk 0.5,Vegetable 1,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet


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