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 425°F.
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.