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Roasted Asparagus Soup with Spring Herb Gremolata


Roasted Asparagus Soup with Spring Herb Gremolata Recipe

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
Directions:
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