Roasted Asparagus Soup with Spring Gremolata
Soups • Italian
Description
Roasted Asparagus Soup with Spring Gremolata
Ingredients
- Asparagus 5 lbs
- Leek 10 oz
- Olive Oil ¼ cup
- Italian chopped parsley 0 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 430°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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!