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Leek Asparagus Soup

Name: Leek Asparagus Soup
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Prep 15 min
Total 30 min
Servings 4

June 1, 2018

Ingredients

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

Steps

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.