Make this in the Spring when asparagus is in season and you can get it at the farmer’s market or grocery very inexpensive. Like the Leek and Potato soup recipe on this site, this soup is not “pure” version, instead relying upon some additions to give it depth and oddly enough, at least in my mind, a “clarity” surrounding the taste of the asparagus. It is based upon a recipe that was in Bon Appetit in 1994 but has been updated with leek and potato. The addition of sour cream, heavy cream or plain yogurt are interchangeable, depending upon your preference or perhaps what you may have on hand, compared to the volume it is a relatively light touch that gives the soup a much needed note of richness. I utilize “light” chicken stock which is made by diluting normal stock with some water.
The recipe below can be halved, but I almost always try to make a pot full of any soup or stew so there is some for freezing, which this soup does very well. I have a small blender which works better than my stick blender on this recipe, so I almost always end up utilizing two large pots, one for pre-pureed soup, one for the final version to facilitate the process.
It is well worth the effort to make homemade croutons as a garnish and the chives and their arrival in the garden seems to coincide with the abundant arrival of asparagus in the market.