1. 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.
2. 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.
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; serve sprinkled with croutons and garnished with mint. Yields about 1 1/2 cups soup and 1/3 cup croutons per serving.
Serving
Suggestions
1.5 cups soup and 1/3 cup croutons; PointPlus Value = 3 ponts per serving
Originally Submitted
4/29/2014
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