Purée of Asparagus Soup

Step 1

Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.

Step 2

Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.

Step 3

Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.

Step 4

Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.

Step 5

Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.