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)
Description
Food & Wine
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