Roasted Asparagus Soup

I’ll keep it short and sweet (well actually, hearty and nutty).  This Roasted Asparagus soup is easy to make, delicious to eat, and healthy to boot.  So, for a warm and filling meal – get your asparagus on!

INGREDIENTS (makes 8 servings)

For the Soup:
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 broth
Tip:  To save a step, I simply break the asparagus stalks into smaller pieces after I snap off the ends.

For the Gremolata:
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon zest
1 garlic clove, minced
salt to taste

__________________________

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, slowly thinning with more broth if desired. Season with salt and pepper.
• Mix gremolata ingredients in a small bowl: parsley, lemon peel and garlic
• Ladle soup into bowls. Sprinkle generously with gremolata and serve.

Tips: The soup can be made 1 day ahead and rewarmed before serving. Though it is a meal in itself, I like to serve it with garlic bread.  And, for an even heartier meal, it pairs wonderfully with grilled Italian sausage and meaty fish.

__________________________

GREMOLATA ALTERNATIVES – to suit your personal taste

Tarragon Surprise Gremolata (The one I prefer with this soup for that special licorice flavor)
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon zest
1 tablespoon minced fresh tarragon
1 garlic clove, minced

Breadcrumb & Shallot Gremolata
Heat 1 tablespoon oil over medium-high heat. Add minced shallot; sauté until beginning to brown (about 2 minutes).
Add breadcrumbs; toast until golden, stirring frequently (about 3 minutes).
Transfer mixture to small bowl. Mix in lemon zest.

Cilantro & Parmesan Gremolata
1 1/2 tablespoons finely chopped fresh Cilantro
1 garlic clove, minced
1 teaspoon Finely grated zest of Lime
1 tablespoon finely grated Parmesan Cheese