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

Satisfy your tummy

I’m the type of person who’s mood dictates what my tummy craves.  For me, anything can serve as a craving stimulus – the familiar smell of the desert, the moist layer of humidity on my skin when a thunderstorm is approaching, the vigorous beat in the chorus of a favorite song, or simply the smell of the salty ocean as a light breeze dusts my cheeks.  I find that I can associate food with almost all of my most favorite memories.  I also find that, by treating myself to that specific food, I can very nearly recreate the yummy memory.

You can imagine my dahlight then, at finding a cooking website that suggests menus and recipes based on the specific ingredients you crave.  CookThink might just be the epicurean magician that will allow you to relive some of your favorite foodie events.  Or at the very least, it can help satisfy any glutinous urges you might have.

My first test for them?  Feta, parsley, beans, onion, and salt.  The ingredients that remind me of a mellow and lazy day of summer shopping in NYC.  If all goes well, tonight I’ll be reliving some couture outings in the big city while I dine on my patio, a stone’s throw from the beach.

Another way I fully intend to put CookThink to work.  Have their gourmet chefs figure out the best use for all the perishable items I stock in the fridge before they have to make an untimely trip to the trash without ever being given the chance to be delicious.  If I use it right, this website might even save me some nice cold cash as I satisfy my cravings and relive happy times.  I really love that.