This simple soup is the perfect combination of asparagus and leeks paired with mint. Give it a creamy finish with a bit of Greek yogurt.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 Servings
- 4 lb asparagus
- 4 large leeks
- 1 TB butter
- 1 tsp minced garlic
- 6 cups low sodium chicken broth
- 2 tsp kosher salt
- 1 TB lemon juice, more to taste
- ½ cup Greek yogurt
- 2 TB minced fresh mint, for garnish
Trim asparagus and cut into 2” segments. Cut leeks lengthwise, rinse well, and cut white and light green parts into 2” chunks. Melt butter over medium heat in a large soup pot. Add leeks and cook, stirring often until softened (5 minutes). Add garlic and cook for 1 minute. Add asparagus and chicken broth and bring to a boil. Cook for 12-15 minutes or until asparagus is soft. Working in batches, puree in a blender with salt, lemon juice, and yogurt. Serve garnished with mint.
If mint isn’t your thing, fresh tarragon or chives would be great substitutes.