Roasted Asparagus Soup with Spring Herb Gremolata

241881

(29) Course Appetizers

Ingredients in this Recipe

1 small garlic clove, minced
1 tablespoon minced fresh tarragon
1/4 cup olive oil
2 tablespoons minced fresh Italian parsley
4 cups chopped leeks (white and pale green parts only; about 4 large)
4 teaspoons finely grated lemon peel
5 pounds asparagus, trimmed, cut into 2 inch pieces (14 to 15 cups)
6 cups (or more) low salt chicken broth

Recipe Preparation

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