(From http://www.delish.com/recipefinder/leek-asparagus-herb-soup-recipe-5724)
- 1 tablespoon(s) extra-virgin olive oil
- 2 medium leeks (1 1/2 cups), trimmed, washed and finely chopped
- 2 clove(s) garlic, minced
- 1/2 pound(s) new potatoes, scrubbed and diced (about 10 cups)
- 2 cup(s) reduced-sodium chicken broth, or vegetable broth
- 1 pound(s) fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
- 2/3 cup(s) snow peas, or sugar snap peas, stemmed and cut into 1/2-inch pieces
- 3 tablespoon(s) chopped fresh chives, divided
- 2 tablespoon(s) chopped fresh flat-leaf parsley
- 1 tablespoon(s) chopped fresh dill
- 2 teaspoon(s) chopped fresh chervil, or flat-leaf parsley, plus some for garnish
- 2 cup(s) 1% milk
- 1 tablespoon(s) lemon juice
- 1/4 teaspoon(s) salt, or to taste
- Freshly ground pepper, to taste
- 1/3 cup(s) low-fat plain yogurt
- 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).
