150 153rd Ave,
Madeira Beach, FL 33708
Leek, Asparagus & Herb Soup
Source: Meals Matter, Eating Well Recipe by: Marcy Goldman
Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while still retaining their bright color.
Number of Servings: 6
1 tablespoon 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 tablespoon chopped fresh chives, divided
2 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
2 teaspoon chopped fresh chervil or flat-leaf parsley, plus sprigs for garnish
2 cups 1% milk
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/3 cup low-fat plain yogurt
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.
4. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley).
5. Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)
6. Return the soup to the saucepan. Add milk and bring to just below a simmer, stirring, over medium heat.
7. Stir in lemon juice, salt and pepper.
8. 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).
To make ahead: Prepare the soup through Step 3. Cover and refrigerate for up to 8 hours.
Total Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 18 g
Protein: 7 g
Sodium: 195 mg
Fiber: 2 g
Updated July 31, 2013
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