Creamy Asparagus-Leek Soup with Homemade Croutons
2
Points® value
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(s)
Uncooked leek
4 large, white and light green parts only, split, cut into 2-inch pieces and rinsed well
Minced garlic
1½ tsp(s), divided
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(s), divided (or to taste)
Lemon zest
1 tsp(s)
Plain lowfat Greek yogurt
½ cup(s)
Fresh lemon juice
1 tbsp(s), or more to taste
Fresh mint leaves
2 tbsp(s), minced (for garnish)