Ingredients:
1 tablespoon butter
2 leeks, white parts only,sliced
2 cups frozen peas
2 cups torn fresh spinach, packed
2 cups chicken stock
1/4 teaspoon dried savory
salt & freshly ground black pepper
plain yogurt
Directions:
In saucepan, melt butter over medium heat; cook leeks until soft and fragrant but not browned.
Add peas, spinach, chicken stock and savory.
Bring to boil; reduce heat, cover and simmer for 20 minutes.
In food processor or blender, puree soup, in batches, until smooth.
Season with salt and pepper to taste.
Serve with a drizzle of yogurt on top of each serving.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.