Asparagus Vichyssoise

1. 1

   Heat the olive oil in a medium saucepan.

2. 2

   Add the leeks and cook over moderately low heat, stirring often, until softened, about 6 minutes.

3. 3

   Add the stock, season with salt and pepper and bring to a boil.

4. 4

   Add the asparagus stems and cook over moderately low heat until tender, about 6 minutes.

5. 5

   Add the spinach and cook for 3 minutes.

6. 6

   Puree the soup in a blender.

7. 7

   Refrigerate until chilled, at least 2 hours or overnight.

8. 8

   Season with salt and pepper.

9. 9

   Cook the asparagus tips in a medium saucepan of boiling salted water until barely tender, about 4 minutes.

10. 10

    Drain and rinse in cold water.

11. 11

    Drain again and pat dry.

12. 12

    Ladle the soup into bowls and garnish with the asparagus tips, yogurt and flowers.

* Per serving · 4 servings · Values may vary.

No additional tips available.