Asparagus vichyssoise | Soup and cream recipe

Ingredients

• 20 ml (1 tablespoon) of olive oil
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 1 liter (4 cups) of vegetables broth or chicken broth
• Sea salt and pepper
• 650 g (28 oz) of green asparagus (the stems sliced into pieces, the tips kept whole)
• 750 ml (3 cups) of spinaches
• 20 ml (4 teaspoons) of yogurt, original