Roasted Asparagus Soup with Spring Herb Gremolata

By nancytripp

Ingredients

• 5 * 5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
• 4 * 4 cups chopped leeks (white and pale green parts only; about 4 large)
• 1/4 * 1/4 cup olive oil
• 6 * 6 cups (or more) low-salt chicken broth
• 2 * 2 tablespoons minced fresh Italian parsley
• 4 * 4 teaspoons finely grated lemon peel
• 1 * 1 tablespoon minced fresh tarragon
• 1 * 1 small garlic clove, minced

Preparation

Step 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.

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.

Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.

Ladle soup into bowls. Sprinkle with gremolata and serve.