Based on the classic leek and potato soup, this version has asparagus and sugarsnap peas added, and it is enriched with yogurt rather than cream for a lighter, lower-fat result. Traditionally served chilled, the soup can also be served hot, so it is ideal for days when the weather is changeable.
To make a chilled cucumber soup, replace the asparagus and sugarsnap peas with 1 cucumber, chopped, and the chives or chervil with 1 tbsp very finely chopped fresh mint. Cucumber contains a lot of water so use only 600 ml (1 pint) of stock. Garnish with shreds of fresh mint. * The soup freezes well, but do not add the yogurt before freezing: stir in the yogurt when the soup is thawed but still chilled, then season, garnish and serve as usual.
Asparagus is an excellent source of folate and it provides vitamins C and E as well as beta-carotene which is converted into vitamin A in the body. Asparagus also has a mild laxative effect. * Sugarsnap peas provide good amounts of vitamin C and are a rich source of soluble fibre as they are eaten pods and all. This type of fibre helps to control levels of cholesterol and sugar in the blood.
C, E * B1, B2, B6, folate * A, niacin, calcium, iron, potassium, zinc