Leek, Asparagus & Herb Soup
Submitted by happyzhangbo
Leek, asparagus and herb soup pureed with potatoes, chives, parsley, dill, and chervil into a silky spring-green soup. Finished with lemon and a dollop of yogurt. Lighter than cream-based soups but just as satisfying.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThis is a springtime soup that captures everything green and fresh about the season. Leeks and asparagus form the flavor base, sweet new potatoes add body and natural thickening, and an entire handful of fresh herbs (chives, parsley, dill, and chervil) gets stirred in at the very end for maximum aroma.
Adding the herbs off-heat is critical. Cooking delicate herbs kills their fresh flavor. Stirring them in just before blending, then pureeing, locks in their bright color and aromatic punch.
The potatoes are what give this soup its silky body without a drop of cream. As they puree with the broth and milk, their starch naturally thickens the liquid. A cup of 1% milk adds just enough richness, and a tablespoon of lemon juice stirred in at the end sharpens everything.
Garnish matters for presentation. A dollop of cool yogurt adds creamy contrast against the warm green soup, extra chopped chives add color, and a sprig of chervil (or parsley) makes each bowl look intentional.
Pro Tips
- Wash leeks thoroughly. Sandy grit hides between the layers. Slice lengthwise, then rinse under running water with layers fanned out.
- Use caution when blending hot soup. Vent the blender lid or fill it only halfway to prevent steam explosions.
- Don’t skip the lemon juice. It brightens all the green flavors and prevents the soup from tasting flat.
- If chervil is hard to find (it often is), use extra parsley or a few fresh tarragon leaves instead.
Variations
- Swap milk for unsweetened almond or oat milk for a dairy-free version.
- Add a handful of baby spinach or watercress with the asparagus for more green.
- Top each bowl with a drizzle of herb oil or pesto for fancier presentation.
Ingredients
Directions
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.
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.)
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).
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