Roasted Asparagus Soup with Spring Herb Gremolata

Ingredients for Roasted Asparagus Soup with Spring Herb Gremolata

• 2.3kg asparagus, trimmed, cut into 2-inch pieces (3350 to 3600ml )

• 950ml chopped leeks (white and pale green parts only

• about 4 large)

• 60ml olive oil

• 1450ml (or more) low-salt chicken broth

• 2 tablespoons minced fresh Italian parsley

• 20ml finely grated lemon peel

• 1 tablespoon minced fresh tarragon

• 1 small garlic clove, minced

How to make Roasted Asparagus Soup with Spring Herb Gremolata

Preheat oven to 218°C. 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 475ml broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 475ml broth for each batch. Warm soup over medium heat, thinning with more broth by 120ml fuls, 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.