Leek, Asparagus and Herb Soup Recipe

Name: Leek, Asparagus and Herb Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, extra-virgin; 1 1/2 cups leeks trimmed, washed and finely chopped, 2 medium; 2 cloves garlic minced; 1/2 pound new potatoes scrubbed and diced, about 1 2/3 cups; 2 cups chicken broth, low salt or vegetable broth; 1 pound asparagus fresh, trimmed and cut into 1/2-inch pieces, about 2 cups; ⅔ cup snow pea pods or sugar snap peas, stemmed and cut into 1/2-inch dice; 3 tablespoons chives freshly chopped, divided; 2 tablespoons parsley leaves freshly chopped, flat-leaf; 1 tablespoon dill weed freshly chopped; 2 teaspoons chervil freshly chopped, or flat-leaf parsley, plus sprigs for garnish; 2 cups milk 1%; 1 tablespoon lemon juice; 1/4 teaspoon salt or to taste; ⅓ cup yogurt, low-fat plain for garnish

Servings: persons

1 tablespoon olive oil, extra-virgin
1 1/2 cups leeks trimmed, washed and finely chopped, 2 medium
2 cloves garlic minced
1/2 pound new potatoes scrubbed and diced, about 1 2/3 cups
2 cups chicken broth, low salt or vegetable broth
1 pound asparagus fresh, trimmed and cut into 1/2-inch pieces, about 2 cups
⅔ cup snow pea pods or sugar snap peas, stemmed and cut into 1/2-inch dice
3 tablespoons chives freshly chopped, divided
2 tablespoons parsley leaves freshly chopped, flat-leaf
1 tablespoon dill weed freshly chopped
2 teaspoons chervil freshly chopped, or flat-leaf parsley, plus sprigs for garnish
2 cups milk 1%
1 tablespoon lemon juice
1/4 teaspoon salt or to taste
⅓ cup yogurt, low-fat plain for garnish

1
Heat oil in a large saucepan over medium-low heat.
2
Add leeks and cook, stirring often, until softened but not browned, about 5 minutes.
3
Add garlic and cook, stirring, for 1 minute.
4
Add potatoes and broth; bring to a simmer over medium-high heat.
5
Cover and reduce heat to medium-low.
6
Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.
7
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.
8
Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley).
9
Transfer the soup to a blender and blend until smooth.
10
(Use caution when pureeing hot liquids.)
11
Return the soup to the pan.
12
Add milk and bring to just below a simmer, stirring, over medium heat.
13
Stir in lemon juice, salt and pepper.
14
Ladle into soup bowls.
15
Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, extra-virgin, 1 1/2 cups leeks trimmed, washed and finely chopped, 2 medium, 2 cloves garlic minced, 1/2 pound new potatoes scrubbed and diced, about 1 2/3 cups, and more.

Yes, Leek, Asparagus and Herb Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek, Asparagus and Herb Soup

How did you like this recipe?

Frequently Asked Questions