Roasted Asparagus Soup with Spring Herb Gremolata - Bon Appétit

Name: Roasted Asparagus Soup with Spring Herb Gremolata - Bon Appétit
Ingredients: 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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INGREDIENTS

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INGREDIENTS

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5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)

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4 cups chopped leeks (white and pale green parts only; about 4 large)

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1/4 cup olive oil

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6 cups (or more) low-salt chicken broth

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2 tablespoons minced fresh Italian parsley

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4 teaspoons finely grated lemon peel

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1 tablespoon minced fresh tarragon

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1 small garlic clove, minced

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