Leek, Asparagus & Herb Soup

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

You need 1 ingredient. The key ingredients include: ["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 10 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", "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.", "Get Cooking: http://www.cooking.com/recipes-and-more/RecDetail.aspx?rid=9280#ixzz2RKJkrB2e"].

Yes, Leek, Asparagus & 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.