Puree of Asparagus Soup
- 1 medium onion, chopped
- 4 garlic cloves, halved
- Green of 1 large leek (optional)
- Salt to taste
- 1/4 teaspoon freshly ground pepper
- Trimmed stems from 1 pound asparagus, cut in 1-inch lengths
- 2 quarts water
- 1 tablespoon extra virgin olive oil
- 1 leek, white and light green parts only, sliced and cleaned optional
- 1 medium onion, chopped
- 2 garlic cloves, peeled and halved
- 2 medium-size russet potatoes, peeled and diced
- Salt, preferably kosher salt, to taste
- 1 1/2 quarts asparagus broth (above)
- A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme
- 1 pound asparagus, woody ends snapped off, sliced about 1 inch thick, plus 12 whole stalks, woody ends snapped off, for the garnish
- 2 teaspoons fresh lemon juice
- Freshly ground pepper
- Chopped fresh tarragon for garnish
- 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.
onion, garlic, salt, freshly ground pepper, lengths, water, extra virgin olive oil, only, onion, garlic, potatoes, salt, asparagus broth, bouquet garni, stalks, lemon juice, freshly ground pepper
Taken from cooking.nytimes.com/recipes/1013973 (may not work)