28th January 2011
Serves 6
Add potatoes and stock; 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. Transfer the soup to a blender or use a hand 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 sprinkling of the remaining chopped chives and a sprig of chervil (or parsley) and ENJOY!!
Serves 6
Leek, Herb & Asparagus Soup
Ingredients
1 tablespoon extra-virgin olive oil
2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
2 cloves garlic, crushed
1/2 pound new potatoes, scrubbed and diced (about 1 2/3 cups)
2 cups chicken stock, or vegetable stock
1 pound fresh asparagus, trimmed and cut into pieces (1 1/2-2 cups)
2/3 cup peas
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chervil, or flat-leaf parsley, plus sprigs for garnish
2 cups milk
1 tablespoon lemon juice
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
Method
Add potatoes and stock; 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. Transfer the soup to a blender or use a hand 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 sprinkling of the remaining chopped chives and a sprig of chervil (or parsley) and ENJOY!!
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