Asparagus Vichyssoise

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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)

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