Asparagus and Wild Leek Soup

By Cody Leeson

Ingredients

• About 2 bunches asparagus, woody ends removed; reserve the tips
• Wild leeks, cleaned and coarsely chopped
• Fresh dill
• 1 lemon, juiced
• About 650 mL vegetable stock
• 3/4 cup frozen peas
• 2 tbsp plain yogurt
• Olive oil and salt, to taste

Method

1. Blanch the asparagus tips for about 2 minutes, then cool them quickly in ice water and set aside.
2. Warm a little oil in a heavy pot and sweat the chopped wild leeks and asparagus until the asparagus brightens.
3. Add the stock, bring to a boil, then simmer until tender.
4. Blend until very smooth.
5. Blend the peas with a little hot soup, then return them to the pot with the yogurt and lemon juice.
6. Place the reserved asparagus tips in each bowl and ladle the hot soup over them.