Leek, Asparagus and Herb Soup

  1. Heat oil in a large saucepan over medium-low heat.
  2. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes.
  3. Add garlic and cook, stirring, for 1 minute.
  4. Add potatoes and broth; bring to a simmer over medium-high heat.
  5. Cover and reduce heat to medium-low.
  6. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.
  7. 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.
  8. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley).
  9. Transfer the soup to a blender and blend until smooth.
  10. (Use caution when pureeing hot liquids.)
  11. Return the soup to the pan.
  12. Add milk and bring to just below a simmer, stirring, over medium heat.
  13. Stir in lemon juice, salt and pepper.
  14. Ladle into soup bowls.
  15. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).

olive oil, leeks, garlic, potatoes, chicken broth, fresh, snow pea pods, chives freshly, parsley, dill weed freshly, chervil freshly, milk, lemon juice, salt, yogurt

Taken from recipeland.com/recipe/v/leek-asparagus-herb-soup-49723 (may not work)

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