Health knowledge made personal
 Makes 4 servings Ingredients2 leeks, white and light green parts only, chopped (alternatively, one medium white onion)2 bay leaves1 large carrot, chopped2 celery stalks, chopped1 garlic clove, smashed1 lb asparagus, chopped (save a few of the tips for garnish if you want)2 cups low-sodium chicken or veggie stock (Use veggie if you want to make this vegetarian)¼ cup chopped dill + 1 tbsp for yogurtJuice of ½ lemonSalt and pepper to taste4 tbsp Greek yogurt (or regular yogurt if that’s what you have) Heat up about 1 tbsp olive oil in a medium pot. When hot, add leeks and bay leaves, and sauté until leeks soften, about 5 min. Add carrot, celery, and garlic, and sauté until leeks caramelize and brown, about 8 min (if the veggies start to stick, add a little water). Add asparagus and sauté until slightly tender, about 5 minutes, then add chicken/veggie stock and bring to a boil. Add ¼ cup of dill, and remove bay leaves. Off the heat, and blend mixture in either a traditional blender/food processor, or with an immersion blender (great investment!). Bring soup back to a simmer, and add salt/pepper to taste, and the lemon juice. In the meantime, combine the yogurt with the 1 tbsp chopped dill and a little bit of salt to taste.To serve, ladle soup into serving bowls and add a dollop of the dill-yogurt. I also added an asparagus tip, a sprig of dill, and a lemon wedge for color. Enjoy! |
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