2 medium leeks
2 tablespoons olive oil
1 medium white potato (about 5 ounces)
1 teaspoon herbs de Provence or 1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups low-sodium chicken broth or vegetable broth
2 pounds asparagus, trimmed and cut into 1 inch pieces
1 teaspoon fresh lemon juice
4 teaspoons low-fat plain yogurt, optional
Slice the dark green tops off of the leeks and discard. Slice the remaining white and light green parts in half lengthwise and rinse well between each layer to remove any trapped dirt. Chop coarsely.
Heat the oil in a large soup pot over a medium-high heat. Reduce the heat to medium, add the leeks and cook until tender but not brown, about 4 minutes. While the leaks are cooking peel and dice the potato.
Stir the herbs de Provence or thyme and salt and pepper into the pot. Add the potato and the broth and bring to a boil over a high heat. Then reduce heat to medium-low, cover and simmer until the potato is nearly tender, about 5 minutes. While the potato cooks, wash the asparagus, trim off and discard the woody ends, then cut into 1 inch pieces.
Add the asparagus to the pot, return to a boil over a high heat then reduce heat to medium-low and cook, covered, until asparagus is just tender, about 5 minutes. Allow to cool slightly, about 5 minutes, then puree in a blender in 3 batches, transferring the puree to a medium pot. Stir the lemon juice into the puree. Serve garnished with yogurt if desired.
Makes 4 servings
Serving Size 1 ¼ cup
Notes: To serve chilled refrigerate 2 hours or overnight and thin with about 2/3 cup low-fat buttermilk.
Calories 180; Total Fat 8 g; (Sat Fat 1.5 g, Mono Fat 5.4 g, Poly Fat 1.1 g) ; Protein 10 g; Carb 22 g; Fiber 6 g; Cholesterol 0 mg; Sodium 500 mg