Roasted Asparagus Soup with Spring Herb Gremolata
A luxurious spring soup featuring oven-roasted asparagus and leeks, blended until smooth and topped with a bright, citrusy herb gremolata. Perfect for showcasing fresh seasonal asparagus.
Ingredients
- •5 pounds asparagus
- •4 cups leeks
- •¼ cup olive oil
- •6 cups chicken broth
- •2 tablespoons Italian parsley
- •4 teaspoons lemon peel
- •1 tablespoon tarragon
- •1 clove garlic
- •minced
Cooking Instructions
- 1.
Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
45 min
- 2.
Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
15 min
- 3.
Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
5 min
- 4.
Ladle soup into bowls. Sprinkle with gremolata and serve.
2 min
