Creamy Vegan Asparagus Soup

2 lbs fresh asparagus (chopped into 2 inch pieces, tips reserved)

2tbsp olive oil

1 medium leek, sliced

3 scallions, sliced

3 tbsp a.p. flour (or tapioca starch)

6 cups vegetable stock

1/2 cup cashew milk

1 tbsp chopped fresh tarragon

Salt and black pepper to taste

Blanch asparagus tips in brine for approximately 5 minutes and then set aside. Heat oil in a heavy pot and add leeks and scallions.  Simmer until soft.  Stir in chopped asparagus stalks, cover and cook until the asparagus stalks are tender.  Add the flour and stir well to blend.  Add the stock and bring to a boil, stirring frequently.  Lower the heat and allow to simmer for about 30 minutes.  Season with salt and pepper.  Puree the soup in a blender.  Return pureed  soup to the pot and add the cashew milk and asparagus tips.  Stir to combine.  Serve and enjoy.