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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Roasted Asparagus Soup
Roasted Asparagus Soup
(Zuppa di Asparagi Arrosto)
 
 
Ingredients:
 
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 extra virgin olive oil
6 cups (or more) chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
 
Directions:
 
Preheat oven to 425F.

Combine asparagus, leeks, and olive 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, thinning with more broth by 1/2 cupfuls, if desired.

Season with salt and pepper.

Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.

Ladle soup into bowls.

Sprinkle with gremolata and serve. Makes 8 servings.
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