ElinorC
04-13-2003, 11:51 AM
We thought this was very good and very much like a taste of spring. The taste of asparagus with leek is a great combination and the soup had a very creamy texture. The soup was easy to make and will be a repeater for us.
* Exported from MasterCook *
Leek, Asparagus & Herb Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
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1 tablespoon extra-virgin olive oil
2 medium leeks -- trimmed, washed
2 cloves garlic -- minced
1/2 pound new potatoes -- peeled, diced (1 2/3 cup)
2 cups chicken broth or vegetable broth
1 pound fresh asparagus -- trimmed, in 1/2"pieces
2/3 cup snow peas -- stemmed, in 1/2 dice
3 tablespoons fresh chives -- divided
2 tablespoons flat-leaf parsley -- chopped
2 teaspoons fresh chervil -- or more parsley, chopped
2 cups 1% milk
1 tablespoon fresh lemon juice
1/4 teaspoon salt
pepper to taste
1/3 cup low-fat 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 aspargus 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 saucepan. 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).
Yield: 6 servings of 1 cup each.
Source:
"Eating Well Magazine, Spring 2003"
Ratings : Good Keeper 3
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Per Serving (excluding unknown items): 146 Calories; 4g Fat (23.0% calories from fat); 8g Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 406mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.
* Exported from MasterCook *
Leek, Asparagus & Herb Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra-virgin olive oil
2 medium leeks -- trimmed, washed
2 cloves garlic -- minced
1/2 pound new potatoes -- peeled, diced (1 2/3 cup)
2 cups chicken broth or vegetable broth
1 pound fresh asparagus -- trimmed, in 1/2"pieces
2/3 cup snow peas -- stemmed, in 1/2 dice
3 tablespoons fresh chives -- divided
2 tablespoons flat-leaf parsley -- chopped
2 teaspoons fresh chervil -- or more parsley, chopped
2 cups 1% milk
1 tablespoon fresh lemon juice
1/4 teaspoon salt
pepper to taste
1/3 cup low-fat 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 aspargus 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 saucepan. 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).
Yield: 6 servings of 1 cup each.
Source:
"Eating Well Magazine, Spring 2003"
Ratings : Good Keeper 3
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 146 Calories; 4g Fat (23.0% calories from fat); 8g Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 406mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.