Creamy Asparagus-Leek Soup with Homemade Croutons
- Total Time
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.
uncooked asparagus4 pound(s)
uncooked leek(s)4 large
unsalted butter1 Tbsp
minced garlic1 ½ tsp, divided
reduced-sodium chicken broth6 cup(s)
reduced-calorie whole wheat bread3 slice(s), cubed
cooking spray2 spray(s)
kosher salt1 ¼ tsp, divided (or to taste)
lemon zest1 tsp
plain low fat Greek yogurt½ cup(s)
fresh lemon juice1 Tbsp, or more to taste
fresh mint leaves2 Tbsp, minced (for garnish)
- Preheat oven to 375ºF.
- Trim asparagus and cut into 2-inch pieces; set aside.
- Trim leeks and cut in half lengthwise; soak in a large soup pot filled with water and rinse well to remove dirt. Cut white and light green parts of leeks into 2-inch pieces; clean and dry pot.
- Melt butter over medium heat in same pot; add leeks and cook, stirring often, until softened, about 5 minutes. Add 1 teaspoon garlic and cook, stirring, 1 minute. Add asparagus and broth; bring to a boil. Reduce heat to low and simmer, until asparagus are soft, about 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; serve sprinkled with croutons and garnished with mint. Yields about 1 1/2 cups soup and 1/3 cup croutons per serving.