Directions:

Combine the vegetable stock, water, thyme, and bay leaf and start to bring a boil.

Bend one asparagus stalk it until it snaps into two pieces.

Trim the root ends from the remaining asparagus to match the snapped one.

Add the root ends to the stock, bring to a boil, and let simmer while you chop the remaining vegetables.

Cut the rest of the asparagus into 1" pieces, leaving the tip ends intact.

Remove the roots of the leek, cut it in half lengthwise, and rinse off dirt.

Chop the leek, shallot, and potato into 1/2" pieces, and crush the garlic.

Heat a large soup pot over medium heat and then add the olive oil.

When the oil is hot, add the leek, shallot, and potato. Cook, stirring occasionally, for about 5 minutes, or until the leek and shallot are translucent and the potato is soft.

To prevent browning cover with a lid or turn the heat down slightly as needed.

Stir in the garlic and, once fragrant, strain the simmering stock into the pot with the vegetables.

Discard the asparagus root ends, thyme, and bay leaf.

Add the chopped asparagus to the pot and bring to a boil, then reduce to a simmer.

Remove a few asparagus tips after 3 minutes and reserve for garnish.

Turn off the heat after 5 to 7 minutes of total simmering time.

Stir in the lemon juice, salt to taste, and a few grinds of black pepper.

Puree the soup in two batches using a blender, food mill, or food processor.

Remember to remove the cap from the blender lid or the food pusher from the food processor when pureeing hot liquids.

If you plan on serving the soup at a later time, chill the soup using an ice bath to help retain the vibrant green color. (The soup is good chilled, too!)

Using a slotted spoon, scoop about half of the solids into your blender jar.

Next, ladle about 1 cup of liquid into the blender, cover with lid (cap removed), and puree, first on low speed for 20 to 30 seconds then on high speed for 20 to 30 seconds.

Next, ladle in additional liquid until you’ve used roughly half of the liquid and continue to blend on high until silky smooth.

Pour this batch into another pot or bowl and repeat with the remaining soup.

Combine all of the soup, taste for seasoning, and serve. Enjoy!