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.

Pour the chicken broth into a medium saucepan and bring it to a simmer over moderately high heat. Toss in the woody asparagus ends, leek trimmings, and bay leaves. Simmer, covered, for 25 minutes.

While the broth simmers, melt butter in a large soup pot or Dutch oven. When it froths, stir in thinly sliced leeks and the rice. Sprinkle with salt, cover, and let them sweat for about 3 minutes.

Strain the broth, discard the solids, and pour the liquid into the soup pot. Stir in the asparagus. Simmer over medium heat for 20 minutes or until the asparagus and rice are tender. Turn off the heat, stir in heavy cream, and purée the soup with an immersion blender until completely smooth. If you don’t have an immersion blender, work in batches to purée the soup in an upright blender.

Season with salt, as you like it, and serve warm.

This recipe was originally published on Nourished Kitchen and is reprinted with the permission of the author.