Cold Asparagus Yogurt Soup

1. 1

   Heat butter and oil in a large pot over medium heat. Add asparagus, onion, leeks, and a pinch or two of salt, and cook for about 5 minutes, until vegetables start to soften.

2. 2

   Add water, another pinch of salt, and a grind or two of pepper, and bring to a gentle simmer. Cook for 10-15 minutes, until vegetables are very soft. Taste the liquid, and add more seasoning if necessary.

3. 3

   Transfer the soup and the yogurt into a blender and blend until completely smooth.You'll probably have to do this in two batches, so either divide the yogurt in half to blend some with each batch, or mix the two batches of pureed soup very thoroughly. Taste again, and season with more salt and pepper if necessary.

4. 4

   Refrigerate thoroughly before serving. Or, if you prefer to serve the soup warm, reheat very gently in the soup pot for about 5 minutes.

5. 5

   Top with either a dollop of yogurt and a drizzle of olive oil, or the fried ramps mentioned in the headnote.

* Per serving · 4 servings · Values may vary.

No additional tips available.