Roasted Asparagus Soup w/ Gremolata

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Registered: 06-29-2005
Roasted Asparagus Soup w/ Gremolata
Fri, 04-11-2008 - 10:37am
roasted asparagus soup with spring herb gremolata


Bon Appétit |  April 2008


Dianne Rossen Worthington























ROASTED ASPARAGUS SOUP WITH SPRING HERB GREMOLATA



Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.


Servings: Makes 8 servings


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Ingredients

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





Preparation

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.

new-4.jpg picture by dheimbecker

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