Purée of Asparagus Soup

Preparation

1. For the Broth

   1. 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.

2. For the Soup

   1. Step 2

      Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and ½ 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.

   2. Step 3

      Puree the soup with a hand blender or, working in 1-½ 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.

   3. Step 4

      Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about ¾ inch thick.

   4. Step 5

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