Asparagus Soup With Herbed Goat Cheese Croutons

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2 tablespoons butter

3 cups thinly sliced leeks (from 2 leeks; white and light green parts only)

2 bunches asparagus (about 2 1/2 pounds total)

1 bay leaf

1 quart low-sodium chicken broth

-- Kosher salt and pepper to taste

-- Pinch cayenne pepper


1/2 baguette, sliced about 3/8-inch thick (about 20 slices)

-- Olive oil

3 ounces fresh goat cheese

2 teaspoons finely chopped fresh tarragon, dill, mint or basil

2 teaspoons finely chopped shallots or 1 teaspoon finely chopped garlic

-- Milk or cream (if needed)

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