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Leek, Potato and Asparagus Soup
Healthy and Happy Passover/Easter! Today I decided to share some of my favorite brunch recipes.
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Course Side
Cuisine American
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 15 Minutes
Servings
people
Ingredients
Course Side
Cuisine American
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 15 Minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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 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 parsley. Use an immersion blender or transfer the soup to a blender carefully and blend until smooth.
  4. Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Season with salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and some fresh parsley.

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