Lunch

Leek, Asparagus and Hers Soup is for Lunch.

Leek, Asparagus and Hers Soup takes several minutes to prepare.

Leek, Asparagus and Hers Soup takes several minutes to cook.

Leek, Asparagus and Hers Soup makes 6 servings.

The ingredients for Leek, Asparagus and Hers Soup are:

1 tbsp 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 1 2/3 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 tbsp Chopped fresh chives, divided
2 tbsp Chopped fresh flat-leaf parsley
1 tbsp Chopped fresh dill
2 tsp Chopped fresh chervil or flat-leaf parsley, plus sprigs for garnish
2 cups 1% milk
1 tbsp Fresh lemon juice
1/4 tsp Salt, or to taste
Freshly ground pepper to taste
1/3 cup Low-fat plain yogurt

Here is how you make Leek, Asparagus and Hers Soup:

1. 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. 2. 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.3. 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.) 4. Return the soup to the saucepan. 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)Number of Servings: 6Recipe submitted by SparkPeople user ARMSTS1.

The nutritional information for Leek, Asparagus and Hers Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 124.9

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 134.2 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 4.2 g
• Protein: 4.8 g