Leek, Asparagus & Herb Soup
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 25 min | Yield: 6 cups |
This soup is very healthy and is filled with wonderful flavors! There are many vitamin filled greens inside and the milk and yogurt add just the right creamy taste and consistency. The potatoes inside of this soup also give it a comforting affect on you!
Ingredients
- 1 tbsp 100% Italian Extra Virgin Olive Oil
- 2 Leek
- 2 Raw Clove
- 1/2 lb Potato, Red
- 2 cups Chicken Broth Low Sodium
- 1 lb Asparagus, Raw
- 2/3 cup Peas, Snow Or Sugar Snap, Raw, Edible Portion *
- 3 tbsp Chives
- 2 tbsp Parsley, Raw
- 1 tbsp Dill Weed, Fresh
- 2 cups 1% Lowfat Milk
- 1 tbsp Lemon Wedge Juice, Raw
- 1/4 tsp Salt*
- 1/4 tsp Ground Black Pepper
- 1/3 cup Greek Style Nonfat Plain Yogurt
Directions
1. Trim and chop leeks. Cut asparagus and snow peas into 1/2" pieces. Chop chives, parsley and dill. Scrub and dice red potatoes. Mince garlic cloves.
2. 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.
3. 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.
4. 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, and dill. Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)
5. 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 parsley.