Roasted Asparagus Soup with Spring Herb Gremolata

Roasted Asparagus Soup with Spring Herb Gremolata
Photo by Marcus Nilsson

Ingredients

  • 4 teaspoons finely grated lemon peel
  • 5 pounds asparagus
  • 1 tablespoon fresh tarragon
  • 1 small garlic clove
  • 6 cups chicken stock or low-sodium chicken broth
  • 4 cups leeks
  • ¼ cup olive oil
  • + 1 more ingredients
    • 2 tablespoons fresh Italian parsley

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. S...

View full recipe at Epicurious

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