Leek & Asparagus Spring Soup
Serves | 4-6 |
Prep time | 20 minutes |
Cook time | 10 minutes |
Total time | 30 minutes |
Dietary | Gluten-free |
Meal type | Soup |
Spring has sprung with this yummy Gluten-free Leek and Asparagus Soup. Make it in minutes, enjoy it tonight!
Ingredients
- 2 Large Leeks (washed and chopped-white & light green part only)
- 1lb Asparagus (cut woody bottoms off and cut into 1 inch pieces)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 2 1/2 cups Chicken Broth (or vegetable broth)
- 1 cup Water
- 2/3 cups Plain Yogurt
- Salt & pepper to taste
Note
Directions
Step 1 | |
In a large saucepan melt the butter with the olive oil. | |
Step 2 | |
Add the chopped leeks and garlic and stir for 1 minute. | |
Step 3 | |
Add in the asparagus and stir until the leeks are slightly translucent. | |
Step 4 | |
Add the broth and water and cover the pot. Simmer, covered, for about ten minutes or until asparagus is tender. | |
Step 5 | |
Remove two-thirds of the soup and place it in a blender. | |
Step 6 | |
Puree the mixture until is smooth. | |
Step 7 | |
Return the puree to the pot and blend in the plain yogurt. Salt and pepper to taste. Serve warm. |