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1
Place the asparagus in a medium saucepan and cover with the broth.
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2
Heat to boiling over high heat; reduce and simmer, uncovered, for 3 minutes. Remove the asparagus from the broth.
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3
Let the asparagus cool, then cut off the tips and set aside. Coarsely chop the stems and set aside.
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4
Add the spinach to the chicken stock or broth and cook 3 minutes.
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5
Remove with a slotted spoon, and when it's cool enough to handle, coarsely chop into slender strips; reserve the broth. Melt the butter in a 2-quart saucepan over low heat. Add the chives and saute until wilted. Stir in the asparagus stems, cooked spinach, and cloves. Cook over low heat for 5 to 7 minutes,or until the asparagus is tender; add the reserved broth.
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6
Place the cornstarch in a small bowl. Slowly whisk in the cream until the mixture is smooth. Whisk this into the broth and vegetable mixture, then heat to boiling, reduce the heat and simmer gently until the mixture thickens; remove from the heat.
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7
Cool the mixture slightly and puree it in a blender or food processor in 2 batches (be careful; hot liquid will expand). Return puree to the saucepan; reheat over low heat. Season with salt and white pepper and stir in the asparagus tips. To serve, ladle the soup into each bowl and garnish each with a dab of sour cream and a chives stem.
