Ingredients

• 500g x Fresh asparagus - approx 3 bunches. Cut into 6cm pieces

• 2 x Medium leeks, tops removed, washed and sliced

• 2 x Tablespoons butter

• Olive oil

• 3 x Garlic cloves, diced

• 4 x Cups home made style chicken or vegetable stock - see note

• Greek style unsweetened yoghurt

• Salt and pepper to diet and taste

Preparation

In a large pot to medium heat add butter and a tablespoon of olive oil then when butter has melted but not browned add the diced leeks and garlic and cook down until they are nicely caramelised.

Next add the chicken stock and increase the heat to bring to the boil then add the salt and pepper and the cut asparagus. Stir to bring everything together and cook until asparugus is soft. 5-7 minutes.

Now, take the contents of the pot and add to a blender then puree to your preferred consistancy. You are now ready to serve, add a dollop of the yoghurt to the soup plate.

Comments: We recommend the Greek Jalna natural pot set yoghurt. Sweetened yoghurts will badly upset the balance of the recipe.