This is such a good soup - ridiculously creamy without any dairy! You can definitely taste the licorice-y flavor of the fennel and tarragon, so if that's not something you like, it may not be for you. Though I bet you could replace the fennel with celery and pick a different herb and end up with something really good. The original recipe is from Serious Eats and I don't think I change a thing. It calls for 2 Tbsp flour and I use it - that's like 12g carbs for 6 huge servings. I haven't done a carb count on this since it's all vegetables otherwise. Don't pass on the lemon juice! This is actually good hot or cold.

2 Tbsp extra-virgin olive oil, plus more for garnish

1 large leek, white and pale green parts, finely chopped (about 6 ounces)

1 fennel bulb, trimmed and thinly sliced (about 4 ounces), plus a few fronds for garnish

Kosher salt

2 tablespoons all-purpose flour

4 cups low-sodium chicken or vegetable stock (I use chicken)

2 pounds asparagus, trimmed and cut into 1 1/2–inch lengths

Small handful minced fresh tarragon leaves, plus more for garnish

2 tablespoons fresh juice

Freshly ground black pepper

Heat 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 10 minutes. Add flour and cook, stirring, until incorporated, about 30 seconds. Stir in stock and bring to a simmer.

Stir in asparagus and tarragon. 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. Season soup to taste with salt and pepper and serve, garnishing with reserved asparagus tips, chopped tarragon, fennel fronds, and extra-virgin olive oil.