Creamy asparagus-leek
soup with homemade croutons
Preparation
Total Time: 42 min
Prep: 20 min
Cook: 22 min
Serves: 8
Difficulty: Easy
This spring soup has a wonderful creaminess and tang from Greek yogurt, and a nice, bright note from lemon juice. The homemade croutons are a snap.
Ingredients
unsalted butter
1 Tbsp
uncooked leek(s)
4 large, white and light green parts only, split, cut into 2-inch pieces and rinsed well
minced garlic
1½ tsp, divided
uncooked asparagus
4 pound(s), trimmed and cut into 2-inch pieces
reduced-sodium chicken broth
6 cup(s)
reduced-calorie whole wheat bread
3 slice(s), cubed
cooking spray
2 spray(s)
kosher salt
1¼ tsp, divided (or to taste)
lemon zest
1 tsp
plain lowfat Greek yogurt
½ cup(s)
fresh lemon juice
1 Tbsp, or more to taste
fresh mint leaves
2 Tbsp, minced (for garnish)
Instructions
1 Preheat oven to 375ºF.
2 Melt butter in large pot over medium heat. Add leeks and cook, stirring frequently, until softened, abour 5 minutes. Add 1 teaspoon garlic and cook 1 minute. Add asparagus and broth and bring to boil. Reduce heat and simmer until asparagus is soft, 12 to 15 minutes.
3 Meanwhile, spread bread cubes in a single layer on a baking pan; coat with cooking spray and sprinkle with 1/4 teaspoon salt. Bake, stirring once halfway through, until croutons are crisp, about 10 minutes; remove from oven and toss with lemon zest and 1/2 teaspoon remaining garlic.
4 Add yogurt, lemon juice and remaining 1 teaspoon salt to soup; puree in pot using an immersion blender (or puree in batches using a regular blender). Heat soup through (do not let boil); serve sprinkled with croutons and garnished with mint.
5 Serving size: 1 1/2 cups soup and 1/3 cup croutons
Notes
Fresh tarragon or chives are great substitutes for the mint.
