Bend the asparagus stalks near the woody end until the stalk snaps. Discard the woody portion. Reserve the tips from 8 spears to add at the end and cut the remaining asparagus into 1-inch pieces.
Heat the butter in a Dutch oven or soup pot over medium heat. Add the diced shallots and leeks and cook for 5 minutes until softened. Add the garlic and cook for 1 additional minute.
Add the asparagus pieces, excluding the reserved tips, to the pot and stir to combine. Cook for 5 minutes, stirring often. Pour in the low-sodium chicken broth. Increase the heat to high to bring the mixture to a boil, then reduce the heat to low and simmer until the asparagus are tender, about 15 minutes.
While the soup is simmering, cook the reserved asparagus tips in a small pan with a little bit of butter over medium heat. Sauté the tips for 2-3 minutes until tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, a regular blender will work just as well. Just be careful when blending hot soup and do it in small batches to avoid spills.
After blending, stir in the créme fraîche. This will give the soup a creamy consistency that complements the bright flavor of the asparagus. Add kosher salt and freshly ground black pepper to taste. The soup should have a smooth consistency with a bright green color.
Ladle the soup into bowls and carefully top with the reserved asparagus tips, chopped chives and/or chopped dill. For something extra special, drizzle a little truffle oil on top. Serve with crusty bread or garlic bread.
