Leek Asparagus Soup

2 bags (300 g each) frozen asparagus,

1 tablespoon butter

1 tablespoon olive oil

1 cup chopped white onion

2 small leeks, white parts only, cut in half, rinsed and chopped (2 cups)

4 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried thyme leaves

1/4 teaspoon ground cumin

1 cup plain yogurt

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1

Cook asparagus as directed on box for minimum cook time; drain.
2

In 4-quart Dutch oven, heat butter and oil over medium-high heat. Stir in onion and leeks; cook 2 to 3 minutes. Stir in cooked asparagus; cook 1 minute. Stir in broth, salt, pepper, thyme and cumin.
3

Heat to boiling. Reduce heat to medium-low. Cover and simmer 10 minutes. Uncover; remove from heat. Let stand to cool 15 minutes. In blender, place half of the soup and half of the yoghurt. Cover; blend on medium speed. Repeat with remaining soup and yoghurt.
4

Place soup mixture in Dutch oven, and heat until hot.

This soup can be eaten warm or cold.
Serve this soup with croutons; it will add a nice texture and flavour.
*Use any plain yogurt. If using nonfat plain yogurt, decrease thyme to 1/4 teaspoon.