Roasted Asparagus Soup with Gremolata

Preheat oven to 400 degrees F.

Combine the asparagus, leeks, and oil in a large bowl and toss to blend. Then divide the mixture between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast the vegetables until asparagus pieces are soft and leeks are golden (about 30 minutes).

Place a large pot over medium heat. Once the vegetables have cooled, blend the first 1/3 of them in a blender with 2 cups of broths (note: I tried to use a stick blender at first and it didn’t work out). Blend until smooth. Transfer to the pot. Repeat by thirds, until all the vegetables are blended. Warm the soup over medium heat, thinning with more broth as needed. Add additional salt and pepper to taste.

[MAKE AHEAD: can be made ahead up to this point and kept in the refrigerator up to one day. Rewarm before continuing.].

To make the Gremolata, mix the parsley, lemon peel, tarragon, and garlic in small bowl.

Ladle the soup into individual bowls and top with Gremolata. Serve warm.