Grilling: Asparagus Soup With Herb Gremolata Recipe

Name: Grilling: Asparagus Soup With Herb Gremolata Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons minced fresh Italian parsley; 4 teaspoons finely grated lemon peel; 1 tablespoon minced fresh tarragon; 1 small garlic clove, minced; 5 pounds asparagus, washed, tough ends snapped off; 3 large leeks, split, trimmed and cleaned; 1/4 cup olive oil; 6 cups (or more) low-sodium chicken broth; Kosher salt; Freshly ground black pepper; Wood skewers, soaked in water for 30 minutes prior to use

Servings: persons

2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
5 pounds asparagus, washed, tough ends snapped off
3 large leeks, split, trimmed and cleaned
1/4 cup olive oil
6 cups (or more) low-sodium chicken broth
Kosher salt
Freshly ground black pepper
Wood skewers, soaked in water for 30 minutes prior to use

1
Mix all of the ingredients for the gremolata together in a small bowl and set aside.
2
While the fire is lighting, Thread asparagus spears onto the skewers, with 1 skewer going through the bottom of the asparagus and the other going through the top. Brush the asparagus and leeks all over with olive oil and season with salt and pepper. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.
3
and
4
the grilling grate. Grill the asparagus and leeks until well browned and completely soft, about 2 to 3 minutes per side for the asparagus and 5 to 10 minutes per side for the leeks. Remove from the grill and roughly chop.
5
Place 1/3 of the chopped asparagus and leeks in the bowl of a blender with 2 cups of the chicken stock. Puree until completely smooth. Pour out into a large pot and repeat twice with the remaining vegetables and stock. Warm soup over medium heat, thinning with 1/2 cup of a broth at a time, if desired. Season with salt and pepper to taste. Ladle soup into bowls, sprinkle with the gremolata and serve.

867

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons minced fresh Italian parsley, 4 teaspoons finely grated lemon peel, 1 tablespoon minced fresh tarragon, 1 small garlic clove, minced, and more.

Yes, Grilling: Asparagus Soup With Herb Gremolata Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!