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Ingredients

• 1 tablespoon  extra-virgin olive oil
• 2   medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
• 2 cloves  garlic, minced
• 1/2 pound  new potatoes, scrubbed and diced (about 1O cups)
• 2 cups  reduced-sodium chicken broth, or vegetable broth
• 1 pound  fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
• 2/3 cup  snow peas, or sugar snap peas, stemmed and cut into 1/2-inch dice
• 3 tablespoons  chopped fresh chives, divided
• 2 tablespoons  chopped fresh flat-leaf parsley
• 1 tablespoon  chopped fresh dill
• 2 teaspoons  chopped fresh chervil, (see Ingredient note) or flat-leaf parsley, plus sprigs for garnish
• 2 cups  1% milk
• 1 tablespoon  lemon juice
• 1/4 teaspoon  salt , or to taste
•   Freshly ground pepper, to taste
• 1/3 cup  low-fat plain yogurt, for garnish

Description

Like A Bouquet Of Fresh Vegetables, This Light But Soothing Soup Is Just The Thing On A Cool Spring Evening. It Is Important To Cut The Green Vegetables Into Small Pieces So They Cook Quickly, While Retaining Their Bright Color.

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