Asparagus and pea vichyssoise | Reader's Digest Asia

Ingredients

• 1 tablespoon sunflower oil
• 170 g potato, peeled and diced
• 1 medium–sized leek, white part only, or 1 onion, coarsely chopped
• 300 g asparagus, trimmed and chopped
• 200 g sugar snap peas, chopped
• 1.25 litres vegetable stock, preferably homemade
• 1 tablespoon finely snipped fresh chives or chopped fresh chervil
• ½ cup (125 g) low–fat natural yogurt
• salt and white pepper
• snipped fresh chives or sprigs of fresh chervil to garnish