Asparagus Soup

• 2 ½ pounds thick asparagus spears, tough ends trimmed and reserved, spears peeled, cut into 2-inch pieces (divided use)
• 3 large leeks, tough green tops trimmed and reserved, pale parts thinly sliced, about 4 cups (divided use)
• 2 carrots, cut into 2 inch pieces
• 2 stalks celery (including tops), cut into 2 inch pieces
• 8 sprigs parsley
• 2 cloves garlic, split
• 1 bay leaf
• 12 whole peppercorns
• 2 tablespoons unsalted butter, or olive oil
• 1 teaspoon garlic, minced
• 1 large parsnip, peeled, sliced, about 1 cup
• 1 teaspoon kosher salt
• freshly ground black pepper
• dollop sour cream, optional
• chives, snipped

Put trimmed asparagus ends, leek tops, carrots, celery, parsley, split garlic, bay leaf and peppercorns in pot with 6 cups water. Bring to boil, then lower heat and simmer, uncovered, 25 minutes. Strain, pushing down on solids to extract all liquid, then discard solids. You will have about 4 cups of liquid stock.

Heat butter or oil in same pot over medium heat. When hot, add sliced leeks, minced garlic and parsnip; cook stirring often, until leeks are softened, about 3 minutes. Add asparagus pieces, 4 cups stock, salt and pepper. Bring to boil, then lower heat and simmer, uncovered, until asparagus is tender but still bright green, about 12 to 18 minutes. Cool slightly.

Puree soup in blender in batches. Return to pot, add water if consistency is too thick. (It should be somewhat thick.) Taste and adjust seasonings. Can be served immediately, refrigerated up to 2 days, or frozen up to 1 month.

Serve hot or chilled. Adjust consistency with water, if needed. Taste and adjust seasonings. Garnish with sour cream, if desired, and snipped chives.