Baked Asparagus Soup with Spring Gremolata
8 servings
60 minutes
Roasted asparagus soup with spring gremolata is a refined dish of Italian cuisine that embodies the freshness of spring. The roasted asparagus gains a rich, slightly caramelized flavor that harmonizes with the tender leek. The velvety texture of the soup, enriched with aromatic chicken broth, makes it sophisticated and warming. The spring gremolata made from parsley, lemon zest, tarragon, and garlic adds brightness and zest to the dish, refreshing its taste. This soup is perfect for both a light lunch and an elegant dinner, showcasing the simplicity and sophistication of Italian gastronomy. Serve it with crusty bread to fully reveal its flavor.
1
Preheat the oven to 220 degrees.
2
In a large bowl, mix chopped asparagus, thinly sliced leek, and olive oil. Stir well and spread onto 2 baking sheets. Roast in the oven for 45 minutes until the asparagus is tender and the leek is golden, remembering to stir. Cool on the sheets.
- Fresh asparagus: 2.3 kg
- Leek: 280 g
- Olive oil: 0.3 glass
3
Put a third of the asparagus in a blender and pour in 2 cups of broth. Blend and transfer to a pot. Repeat the same process 2 more times. Gently heat the soup and add more broth if necessary. Season with salt and pepper.
- Fresh asparagus: 2.3 kg
- Chicken broth: 6 glasss
- Chicken broth: 6 glasss
- Salt: to taste
- Ground black pepper: to taste
4
In a small bowl, mix chopped parsley, lemon zest, chopped tarragon, and minced garlic.
- Flat-leaf (Italian) parsley: 20 g
- Tarragon leaves: 1 tablespoon
- Lemon zest: 4 teaspoons
- Garlic: 1 clove
5
Pour the soup into bowls and sprinkle with gremolata.
