Leek, Asparagus & Potato Herb Soup

    Serves 3


    • 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 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 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

    Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often until soft. Add garlic, stir. Add potatoes and broth; bring to a simmer. Cover and reduce heat to medium-low. Simmer until the potatoes are tender. Increase heat to medium-high and stir in asparagus and peas; simmer, covered, until just tender. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley).

    Cool. Transfer to a blender and blend until smooth. Return the soup to the pan. Add milk and stir, cooking 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).

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