Asparagus and Leek Soup

1. In a large soup pot over medium heat, add olive oil.
2. Add leeks and garlic, sauté for 5 minutes or until soft. Add asparagus and peas into the pot and cook for 2 to 3 minutes.
3. Add stock and bring it to a boil. Cover with a lid and reduce the heat to low. Simmer for 5 minutes.
4. Meanwhile, in a small mixing bowl, whisk chives, lemon juice, zest and Greek yogurt. Set aside in the refrigerator to chill.
5. When all vegetables are soft, puree with a hand blender or carefully transfer to a stand blender and puree until smooth.
6. Season to taste and serve with a tablespoon seasoned yogurt.

​​​Culinary Tips

• Don't like chives? Change it out for any other fresh spring herbs such as mint, basil or dill. This will help to brighten the soup and really bring in the season.

• This soup freezes very well, so consider cooking a larger batch. This can be a quick meal for when you are short on time or tired after a long day.

• Remember to cool leftovers immediately before storing, at room temperature this must be done in less than 2 hours for food safety. You can pour soup into a shallow pan or dip soup pot into sink of ice water. Once cooled, transfer the soup into freezer safe containers. Once frozen, they can be popped into freezer bags for easier storage.