Cream of Asparagus Soup

Thanks to B. T. for this delicious recipe!

Ingredients:

1 Tbsp extra-virgin olive oil
1 large bunch of asparagus, ends removed
3 large leeks, white part only, chopped
2 sprigs fresh thyme, leaves only
1 tsp lemon zest
¼ tsp freshly ground black pepper
¼ tsp ground cardamom
1/8 tsp ground cloves
½ tsp salt
4 c vegetable or chicken broth
2 c baby spinach leaves
¼ c plain yogurt

Method:
• Heat oil in a large stockpot over medium heat.
• When the oil is warm, add the asparagus. Cook 7 to 10 minutes, until the asparagus starts to brown.
• Add the leeks, thyme, lemon zest, salt, pepper, cardamom, and cloves. Cook 10 to 15 minutes more, until the leeks soften and the spices become fragrant.
• Add the broth, and bring to a boil. Reduce heat to low, and simmer 10 to 15 minutes.
• Add the spinach, and cook 2 minutes more, until the spinach has wilted.
• Add the yogurt.
• Use an immersion blender to puree directly in the pot, or transfer to a blender in batches to blend. Serve immediately.
Makes 6 servings; count each as 1 restricted vegetable.