Leek, Asparagus & Herb Soup
"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 retaining their bright color. Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours...."
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
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2 cloves garlic, minced
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1/2 pound new potatoes, scrubbed and diced (about 10 cups)
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2 cups reduced-sodium chicken broth or vegetable broth
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1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
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2/3 cup snow peas or sugar snap peas, stemmed and cut into 1/2-inch dice
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3 tablespoons chopped fresh chives, divided
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2 tablespoons chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh dill
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2 teaspoons chopped fresh chervil (see Ingredient note) or flat-leaf parsley, plus sprigs for garnish
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2 cups 1% milk
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1 tablespoon lemon juice
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1/4 teaspoon salt, or to taste
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Freshly ground pepper to taste
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1/3 cup low-fat plain yogurt for garnish
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Ingredient Note: Chervil (from the Greek for "herb of rejoicing") has a mild flavor between those of parsley and anise. It doesn't dry well, so is best used fresh.
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