Roasted Asparagus Soup with Spring Gremolata
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
Roasted Asparagus Soup with Spring Gremolata
Ingredients
- Asparagus - 5 lbs
- Leek - 9.9 oz
- Olive Oil - ¼ cup
- Italian chopped parsley - 0.7 oz
- Chicken Broth - 6 cups
- Tarragon - 1 tablespoon
- Citrus Zest Mix - 4 teaspoons
- Garlic - 1 clove
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 428°F.
Step 2
In a large bowl, combine chopped asparagus, thinly sliced leek, and olive oil. Toss well and spread onto 2 baking sheets. Roast in the oven for 45 minutes until the asparagus is tender and the leek is golden, stirring occasionally. Cool on the baking sheets.
Step 3
In a blender, place one-third of the asparagus and pour in 2 cups of broth. Blend and transfer to a pot. Repeat this process 2 more times. Gently heat the soup and add more broth if necessary. Season with salt and pepper.
Step 4
In a small bowl, mix the chopped parsley, lemon zest, chopped tarragon, and minced garlic.
Step 5
Ladle the soup into bowls and sprinkle with gremolata.
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