Asparagus Soup With Herbed Goat Cheese

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1/2 cup (4 ounces) goat cheese, at room temperature

2 tablespoons chopped fresh basil leaves

Kosher salt and freshly ground black pepper

Vegetable oil cooking spray

2 tablespoons unsalted butter, at room temperature

1 large leek (white and light green part only), thinly sliced

4 cups low-sodium chicken broth

2 pounds medium asparagus, trimmed and cut into 1-inch pieces

1/2 cup chopped fresh basil leaves

Special equipment: a 1/2-ounce cookie or ice cream scoop

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