6 Servings 20 min Cook
2 Leek Leeks
1 Tbsp Olive Oil
2 Clove Garlic
2 Cup Vegetable Broth
4 Cup Asparagus
1/2 Cup Peas
3 Tbsp chopped Chives
2 Sprig Dill
2 Tbsp Parsley
2 Cup Reduced Fat Milk
1/2 Oz Nonfat Greek Yogurt
1 Tbsp Lemon Juice
1 Dash Salt
1 Dash Pepper
2 Potato small (1-3/4" to 2-1/2" dia) Potato
Scrub and dice potatoes, mince garlic, trim and wash leeks, and chop asparagus, dill, and parsley.
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.
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.
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.
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 chervil (or parsley).