Recipes Asparagus Vichyssoise Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Hubert Keller Hubert Keller Keller learned from such masters as Bocuse, Lenôtre and Vergé, and his pedigree is evident in his brilliant command of classical French cuisine. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1 1/2 tablespoons olive oil 2 leeks, white and light green parts only, sliced 1 quart vegetable stock, canned low-sodium broth or water Salt and freshly ground pepper 1 3/4 pounds medium asparagus, tips cut to 1 inch, stems chopped 3 cups spinach (3 1/2 ounces) 4 teaspoons nonfat plain yogurt Edible flowers, for garnish (optional) Directions 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. Puree the soup in a blender. Refrigerate until chilled, at least 2 hours or overnight. Season with salt and pepper. 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. Rate it Print