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Cook the aromatics: In a large soup pot or Dutch oven over medium heat, add 2 tablespoons of olive oil. Once the oil shimmers, follow with the onion and cook until it turns golden, about 10 minutes. Add the garlic and bay leaf and stir until the aroma from the garlic is released, about 1 minute. Add celery and leeks and cook until they soften, about 5 minutes.
Add the broth, peas and asparagus: Add the vegetable broth and bring to a boil, then lower the heat to simmer. Add the asparagus and peas and cook until tender, about 20 minutes.
Finish the soup: Remove the bay leaf and blend the soup using an immersion blender until smooth (or transfer to a blender, working in batches and with the steam cap off for safety). Add salt, pepper and lemon juice, taste the soup and adjust accordingly. Add reserved asparagus tips and cook until tender, about 3 to 5 minutes.
Serve: Ladle the soup into bowls, drizzle olive oil and sprinkle freshly chopped chives on top before serving with some crusty bread.