The rain we got over the past 2 weeks has really greened up our surroundings. It’s so nice to be done with the drab brown of winter and be into the vibrant greens & bright colors of spring! There’s no better time to feature the second asparagus soup from the cook off a few posts ago. We liked this version for its fresh spring tastes derived from the abundance of vegetables. Leeks, sugar snap peas and potatoes really sold this one for me.

Asparagus & Leek Soup (adapted from eatingwell.com)

6 servings, about 1 cup each  Active Time: 25 min  Total Time: 40 min

Ingredients:

• 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)
  

  Lots of veggies here!

• 4 cups chicken or vegetable broth, divided
• 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 tablespoons chopped fresh chives, divided
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped fresh dill
• 2 teaspoons flat-leaf parsley, plus sprigs for garnish
• 1 tablespoon lemon juice
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1/3 cup low-fat plain yogurt or sour cream for garnish

Preparation:

Heat the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.

Add the potatoes and 2 cups of the broth and bring the soup to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, about 10 to 15 minutes.

Increase the heat to medium-high and stir in the asparagus and peas. Simmer, covered, stirring 2 or 3 times, until just tender, about 3 to 4 minutes.

Remove the soup from the heat. Stir in 1 tablespoon of chives, and the cilantro, parsley & dill.

Using a wand blender, blend the soup until it is smooth. Return the soup to the heat.

Add the remaining 2 cups of broth and bring to just below a simmer, stirring, over medium heat. Stir in the lemon juice, salt and pepper.

Ladle the soup into bowls or mugs. Garnish each serving with a dollop of yogurt or sour cream, a sprinkling of the remaining chopped chives and a sprig of parsley.

Hard to beat the fresh taste of this spring soup!   ~Linda

Asparagus & Leek Soup (adapted from eatingwell.com)

6 servings, about 1 cup each  Active Time: 25 min  Total Time: 40 min

Ingredients:

• 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)
• 4 cups chicken or vegetable broth, divided
• 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 tablespoons chopped fresh chives, divided
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped fresh dill
• 2 teaspoons flat-leaf parsley, plus sprigs for garnish
• 1 tablespoon lemon juice
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1/3 cup low-fat plain yogurt or sour cream for garnish

Preparation:

Heat the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.

Add the potatoes and 2 cups of the broth and bring the soup to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, about 10 to 15 minutes.

Increase the heat to medium-high and stir in the asparagus and peas. Simmer, covered, stirring 2 or 3 times, until just tender, about 3 to 4 minutes.

Remove the soup from the heat. Stir in 1 tablespoon of chives, and the cilantro, parsley & dill.

Using a wand blender, blend the soup until it is smooth. Return the soup to the heat.

Add the remaining 2 cups of broth and bring to just below a simmer, stirring, over medium heat. Stir in the lemon juice, salt and pepper.

Ladle the soup into bowls or mugs. Garnish each serving with a dollop of yogurt or sour cream, a sprinkling of the remaining chopped chives and a sprig of parsley.