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 pound(s) uncooked asparagus
- 4 large uncooked leek(s)
- 1 Tbsp unsalted butter
- 1 1/2 tsp minced garlic, divided
- 6 cup(s) reduced-sodium chicken broth
- 3 slice(s) reduced-calorie whole wheat bread, cubed
- 2 spray(s) cooking spray
- 1 1/4 tsp kosher salt, divided (or to taste)
- 1 tsp lemon zest
- 1/2 cup(s) plain low fat Greek yogurt
- 1 Tbsp fresh lemon juice, or more to taste
- 2 Tbsp fresh mint leaves, 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.
- Fresh tarragon or chives are great substitutes for the mint.