Creamy Asparagus-Leek Soup with Homemade Croutons
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.
4 large, white and light green parts only, split, cut into 2-inch pieces and rinsed well
1½ tsp(s), divided
4 pound(s), trimmed and cut into 2-inch pieces
Reduced-sodium chicken broth
Reduced-calorie whole wheat bread
3 slice(s), cubed
1¼ tsp(s), divided (or to taste)
Plain lowfat Greek yogurt
Fresh lemon juice
1 tbsp(s), or more to taste
Fresh mint leaves
2 tbsp(s), minced (for garnish)
- Preheat oven to 375ºF.
- 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.
- 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.
- 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.
- Serving size: 1 1/2 cups soup and 1/3 cup croutons
Fresh tarragon or chives are great substitutes for the mint.