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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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Instructions
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 parsley. Use an immersion blender or transfer the soup to a blender carefully and blend until smooth.
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.
