Creamy Asparagus Soup

Don't toss those scraps—asparagus and leek trimmings add extra flavor to this vibrant green soup, while rice and heavy cream add body and richness. Jennifer McGruther

At once light and rich, this creamy soup features a double dose of one of spring’s best ingredients: asparagus. In the spirit of using every scrap, this recipe calls for using the leek and asparagus trimmings to flavor the soup’s broth.

Serves 6

• 1 pound asparagus
• 1 large leek
• 4 cups chicken broth
• 2 bay leaves
• 2 tablespoons butter
• 1/4 cup short-grain white rice
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground white pepper
• 1 bunch fresh chives, finely chopped
• 1 cup heavy cream

Chop off the woody ends of the asparagus and reserve, then chop the remaining asparagus into 1/2-inch pieces. Slice the white and light green part of the leek thinly, reserving the dark green leaves and the root tip.