Chilled Asparagus Soup With Herbed Shrimp | Saveur

Ingredients

• 3 Tbsp. extra-virgin olive oil, divided
• 3 medium leeks (13 oz.), white and light green parts only, split lengthwise, rinsed well, and thinly sliced
• Kosher salt
• 3 medium garlic cloves, finely minced (1 Tbsp.)
• 2 medium russet potatoes (1¼ lb.), peeled and coarsely chopped
• 2 quarts vegetable stock
• 5 sprigs thyme
• 2 bay leaves
• 1 lb. coarsely chopped asparagus (3 cups)
• 6 sprigs tarragon
• 1 cup heavy cream
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. champagne vinegar
• Freshly ground black pepper
• 2 Tbsp. Old Bay seasoning
• 1 medium lemon, thinly sliced
• 1 lb. medium shell-on shrimp
• 6 oz. asparagus, very thinly sliced (1½ cups)
• 2 small radishes (2 oz.), very thinly sliced
• 3 Tbsp. finely chopped fresh chives
• 2 Tbsp. finely chopped fresh mint
• 2 Tbsp. finely chopped fresh tarragon
• 1 Tbsp. finely chopped fresh dill
• 2 tsp. finely grated lemon zest, plus 3 Tbsp. fresh lemon juice
• ¼ cup extra-virgin olive oil