Step 1

Put enough chicken bones in a medium saucepan, along with onion and celery, that can be covered with 1 liter of water.

Step 2

Trim the white, fibrous ends off of the asparagus spears and add to stock.

Step 3

Simmer for 3 hours or pressure cook for about 1 hour.

Step 4

Strain and measure 2 cups (500ml) of broth, adding water if necessary.

Step 5

Blanch the chives in boiling, salted water for 1 minute.

Step 6

Remove from water and immediately put into an ice bath to preserve the vibrant color.

Step 7

Dry thoroughly.

Step 8

In a blender, process blanched chives with vegetable oil for 2-3 minutes.

Step 9

Pour into a cheesecloth lined strainer which is set over a bowl and let strain for 2 hours. Do not squeeze the cheesecloth, just let it slowly drip.

Step 10

Thinly slice the leek and wash well to remove all of the sand.

Step 11

Sauté the sliced leek in 3 tablespoons butter in a covered pan until very soft but not turning brown at all. Cover the pan so the leeks sweat and soften without coloring.

Step 12

Sprinkle flour on top and cook, stirring, for about one minute.

Step 13

Add the 2 cups (500ml) strained stock or vegetable broth, whisking, until it simmers and thickens slightly. Let simmer on low 2-3 minutes.

Step 14

Trim the tips of the most attractive spears if you would like to use them as a garnish and set aside.

Step 15

Set up a steamer over the pan of simmering stock or vegetable broth and steam the asparagus spears for about 8 minutes, until floppy.

Step 16

Immediately submerge the asparagus in ice water to stop the cooking and preserve the bright color. Drain.

Step 17

Combine the base and the steamed asparagus spears in a blender and process for a few minutes until very smooth.

Step 18

Put the crème fraiche or sour cream in a bowl. Add 1/2 cup of the soup puree and mix to combine.

Step 19

Add the crème fraiche mixture to the blender and process to combine.

Step 20

Salt carefully to taste. Adding salt little by little and tasting after each addition.

Step 21

Garnish with asparagus tips, drizzles of whipping cream, and chive oil.