Ingredients

Instructions

  1. Trim the tough ends from the asparagus and the tough green parts of the leeks and reserve the trimmings.
  2. Chop the trimmings coarsely and combine them with the onion and stock in a large saucepan.
  3. Bring to a boil and simmer for 45 minutes to 1 hour.
  4. Remove from the heat, strain the broth, and discard the trimmings.
  5. Meanwhile, slice the leeks thinly and cut the asparagus into 1-inch pieces.
  6. Wash thoroughly.
  7. Heat the butter in a skillet over moderate heat and sauté the leeks for 5 minutes, stirring frequently.
  8. Add the asparagus and sauté 2 more minutes.
  9. Transfer the asparagus and leeks to the stock and season with salt, pepper, and nutmeg.
  10. Simmer until the vegetables are tender, about 5 minutes.
  11. Remove 1 cup of the vegetables with a slotted spoon and set aside.
  12. Puree the remaining soup in batches in an electric blender or food processor. Return to skillet.
  13. Add the reserved vegetables and bring to a simmer.
  14. Serve garnished with chopped chives.