Leek Asparagus and Herb Soup (v)

Ingredients

• 2 medium leeks, trimmed, washed and finely chopped (1½ cups)
• 1 lb fresh asparagus, trimmed and cut into 1/2-inch pieces (1½-2 cups)
• ½ lb new potatoes, scrubbed and diced (about 1¾ cups)
• ¾ C snow peas, or sugar snap peas, stemmed and cut into 1/2-inch dice
• 3 tbs chopped fresh chives, divided
• 2 tbs chopped fresh flat-leaf parsley
• 1 tbs chopped fresh dill
• 2 tsp chopped fresh chervil, plus sprigs for garnish
• 1 tbs extra-virgin olive oil
• 2 cloves garlic, minced
• 2 C vegetable stock or chicken stock
• 2 C 1% milk
• 1 tbs lemon juice
• ¼ tsp salt, or to taste
• Freshly ground pepper, to taste
• ½ C low-fat plain yogurt, for garnish

Directions

1. Sauté Base: Heat oil in a large saucepan over medium-low heat. Add leeks and cook ~5 minutes, stirring often, until softened but not browned. Add garlic and cook 1 minute, stirring.
2. Simmer Potatoes: Add potatoes and broth. Bring to a simmer over medium-high, then cover and reduce heat to medium-low. Simmer 10-15 minutes, stirring occasionally, until potatoes are tender.
3. Add Green Veg: Increase heat to medium-high. Add asparagus and peas and simmer 3-4 minutes, covered, stirring 2-3 times, until just tender.
4. Blend: Remove from heat and stir in 1 tbs chives, parsley, dill, and chervil (or parsley). Transfer to a blender and blend until smooth.
5. Finish Soup: Return soup to the pan. Stir in milk and heat over medium until just below a simmer. Add lemon juice, salt, and pepper to taste.
6. Serve: Ladle into bowls and garnish with a dollop of yogurt, remaining chopped chives, and a sprig of chervil (or parsley).

Chef's Notes

• Using vegetable broth makes this a vegetarian dish, which is my preference

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