Cold asparagus and leek soup

Cold Asparagus and Leek Soup: A Refreshing Summer Delight
Looking for a light and refreshing soup to beat the summer heat? Look no further than this delicious cold asparagus and leek soup recipe! Packed with fresh, seasonal ingredients, this soup is the perfect way to cool down on a hot day.

Ingredients (serves 4):

- 1 lb asparagus, trimmed and chopped
- 2 leeks, white and light green parts only, chopped
- 2 cups vegetable broth
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh parsley
- 1 tbsp lemon juice
- Salt and pepper, to taste

Cooking Tips:

- To trim asparagus, simply snap off the woody ends at the point where they naturally break.
- Be sure to thoroughly wash the leeks, as they can be quite sandy.
- For a smoother soup, blend the ingredients in a blender or food processor until smooth. For a chunkier soup, simply stir the ingredients together.

Instructions:

1. In a large pot, combine the asparagus, leeks, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
2. Remove from heat and let cool for a few minutes. Then, transfer the mixture to a blender or food processor and blend until smooth.
3. Stir in the Greek yogurt, parsley, lemon juice, salt, and pepper. Chill in the refrigerator for at least 2 hours, or until cold.
4. Serve cold, garnished with additional parsley if desired.
Appearance and Taste:
This cold asparagus and leek soup is a beautiful pale green color, with a smooth and creamy texture. The flavor is light and refreshing, with a subtle tang from the Greek yogurt and lemon juice. The fresh parsley adds a pop of color and flavor, making this soup a feast for both the eyes and the taste buds.
Type of Dish: Cold Soup
Main Ingredients: Asparagus, Leeks, Greek Yogurt