Leek Asparagus and Herb soup

Ingredients

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Asparagus

  Cooked, boiled, drained

  2 cup or 360g

• Peas

  Edible-podded, cooked, boiled, drained, with salt

  ½ cup or 80g

• Chives

  Raw

  3 tbsp chopped or 9g

• Dill

  Fresh

  2 sprig or 0.4g

• Parsley

  Spices, dried

  2 tbsp or 3g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Nonfat greek yogurt

  Nonfat, plain

  3 oz or 85g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Potato

  Flesh and skin, raw

  2 Potato small or 340g

Directions

1. Scrub and dice potatoes, mince garlic, trim and wash leeks, and chop asparagus, dill, and parsley.
2. 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.
3. 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.)
4. 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).