Fresh Spring Asparagus Soup

• 1 Tablespoon Butter Or Oil
• 1 whole Small Leek, Sliced In Half Moons (white Part Only)
• 1/2 whole Large Onion, Diced
• 6-1/4 ounces, weight Yukon Gold Potatoes, Very Small Dice
• 1-3/4 pounds, 2-7/8 ounces, weight Fresh Asparagus, Cut Into Small Chunks
• 2 teaspoons Fresh Thyme
• 2 teaspoons Fresh Rosemary
• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Low Sodium Chicken Or Vegetable Stock
• 1/2 cups Plain Yogurt, Whole Or Half Fat
• Fresh Ground Salt And Pepper To Taste

1. 1. In a large saute pan, heat oil or butter. Add leek, onion and potato and saute on medium heat until softened.
2. 2. Add asparagus and herbs and saute another 1-2 minutes.
3. 3. Add stock, bring to boil, reduce to simmer and simmer for about 10-15 minutes or until everything is tender enough to be put through a blender.
4. 4. Blend in small batches (or use an immersion blender), adding yogurt and salt and pepper to each batch.
5. 5. Serve garnished with additional yogurt if desired, but serve immediately. This soup is best consumed within a few hours of making it, but it will keep for a couple of days in the fridge (just with a stronger flavour).

butter, onion, potatoes, thyme, rosemary, ubc, plain yogurt, fresh ground salt

Taken from tastykitchen.com/recipes/soups/fresh-spring-asparagus-soup/ (may not work)