Creamy Asparagus Soup With Lemon Dumplings

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4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

2 large shallots, thinly sliced (1 1/2 cups)

2 pounds medium asparagus, 1 1/2-inch tips reserved, spears coarsely chopped

Salt and freshly ground pepper

1 quart chicken stock or low-sodium broth

1 cup heavy cream

Lemon Dumplings

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