- 4 lb asparagus
- 4 large leeks
- 1 tbs butter
- 1 tsp minced garlic
- 6 cups low sodium chicken broth
- 2 tsp kosher salt
- 1 tbs lemon juice more to taste
- 1/2 cup Greek yogurt
- 2 tbs minced fresh mint for garnish
Trim asparagus and cut into 2” segments.Cut leeks lengthwise, rinse well, and cut white and light green parts into 2” chunks. Melt butter over medium heat in a large soup pot.
Add leeks and cook, stirring often until softened (5 minutes). Add garlic and cook for 1 minute. Add asparagus and chicken broth and bring to a boil.
Cook for 12-15 minutes or until asparagus is soft. Working in batches, puree in a blender with salt, lemon juice, and yogurt.
Serve garnished with mint.
If mint isn’t your thing, fresh tarragon or chives would be great substitutes