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

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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.

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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