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

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

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Taken from cooking.nytimes.com/recipes/1013973 (may not work)