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. 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 and 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, add the asparagus and peas and simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes.
4. Remove from heat and stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth
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.
6. 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).

Chef's Notes

• Using vegetable broth makes this a vegetarian dish