Creamy asparagus-leek soup with homemade croutons

2
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

uncooked leek(s)

4 large, white and light green parts only, split, cut into 2-inch pieces and rinsed well

minced garlic

1½ tsp, divided

uncooked 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, divided (or to taste)

lemon zest

1 tsp

plain lowfat Greek yogurt

½ cup(s)

fresh lemon juice

1 Tbsp, or more to taste

fresh mint leaves

2 Tbsp, minced (for garnish)

Instructions

  1. Preheat oven to 375ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 1/2 cups soup and 1/3 cup croutons

Notes

Fresh tarragon or chives are great substitutes for the mint.

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