Puréed to creamy, dairy-free perfection.
1 large leek, white and pale green parts only, finely chopped 2 tablespoons all-purpose flour2 pounds asparagus, trimmed and cut into 1 1/2–inch lengths2 tablespoons fresh juice from 1 lemonHeat olive oil in a large saucepan over medium-low heat until shimmering. Add leek and fennel and a large pinch of salt. Cook, stirring frequently, until fully softened but not browned, about 5 minutes. Add flour and cook, stirring, until incorporated, about 30 seconds. Stir in stock and bring to a simmer.
Bring to a simmer and cook for 1 minute. Using a slotted spoon, remove a dozen asparagus tips from the pot, split them in half lengthwise, and set them aside for garnish. Continue simmering soup for 5 to 6 minutes longer. Stir in lemon juice.Blend soup using a handheld immersion blender, or in batches using a countertop blender, until it's as smooth as you like.
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