Name: Roasted Asparagus Soup with Spring Herb Gremolata
Yield: Makes 8 servings
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 olive oil; 6 cups (or more) low-salt chicken broth; 2 tablespoons minced fresh Italian parsley; 4 teaspoons finely grated lemon peel; 1 tablespoon minced fresh tarragon; 1 small garlic clove, minced

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Roasted Asparagus Soup with Spring Herb GremolataMarcus Nilsson

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.

Recipe notes

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