Leek, Asparagus, and Herb Soup

• 1 tablespoon(s) extra-virgin olive oil
• 2  medium leeks (1 1/2 cups), trimmed, washed and finely chopped
• 2 clove(s) garlic, minced
• 1/2 pound(s) new potatoes, scrubbed and diced (about 10 cups)
• 2 cup(s) reduced-sodium chicken broth, or vegetable broth
• 1 pound(s) fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
• 0.667 cup(s) snow peas, or sugar snap peas, stemmed and cut into 1/2-inch
• 3 tablespoon(s) chopped fresh chives, divided
• 2 tablespoon(s) chopped fresh flat-leaf parsley
• 1 tablespoon(s) chopped fresh dill
• 2 teaspoon(s) chopped fresh chervil, or flat-leaf parsley, plus some for garnish
• 2 cup(s) 1% milk
• 1 tablespoon(s) lemon juice
• 1/4 teaspoon(s) salt, or to taste
• Freshly ground pepper, to taste
• .333 cup(s) low-fat plain yogurt

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Directions

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 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 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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