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Olive oil leeks, pale green and white parts only onion, finely chopped garlic cloves, minced asparagus, trimmed Grated zest of 1 lemon vegetable stock or chicken broth dried tarragon, crumbled salt and pepper to taste
Heat olive oil in the pot and add leeks, onion, and garlic; saute for 5 minutes or until softened.
Add chopped asparagus and cook for 3 minutes.
Add lemon zest, broth, tarragon salt, and pepper, and stir to blend. Turn off the instant pot.
With an immersion blender on high speed, blend until creamy and smooth, or transfer the soup in batches to a food processor or blender and puree until smooth.