How to Make It
Step 1
Heat the olive oil in a medium saucepan. Add the leeks and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the stock, season with salt and pepper and bring to a boil. Add the asparagus stems and cook over moderately low heat until tender, about 6 minutes. Add the spinach and cook for 3 minutes.
Step 2
Puree the soup in a blender. Refrigerate until chilled, at least 2 hours or overnight. Season with salt and pepper.
Step 3
Cook the asparagus tips in a medium saucepan of boiling salted water until barely tender, about 4 minutes. Drain and rinse in cold water. Drain again and pat dry. Ladle the soup into bowls and garnish with the asparagus tips, yogurt and flowers.
Notes
One Serving 112 calories, 5.8 gm total fat, 0.9 gm saturated fat.