Christine Does It Again

Christine Hickman taught another wonderful class at Las Cosas on Saturday. I could be considered a good cook on the strength of her recipes alone.

Christine Hickman explains it all to you

One of my favorites from this class her Roasted Asparagus Soup. The markets are overflowing with asparagus ; so now is the time to make this deeply flavorful soup.

ROASTED ASPARAGUS SOUP with Gremolata

(serves 8)

1. 5 pounds asparagus, trimmed, cut into 2-inch pieces, 14 to 15 cups
2. 4 cups chopped leeks, white and pale green parts only, about 4 large
3. 1/4 cup EVOO
4. 6 cups low-salt chicken broth, preferably homemade*
5. 2 TBS minced fresh Italian parsley
6. 4 tsp finely grated lemon peel
7. 1 TBS minced fresh basil
8. 1 small garlic clove, minced
9. Salt and freshly ground black pepper to taste

Preheat oven to 425 degrees F.

Combine asparagus, leeks and oil in a very large bowl, toss to blend. Divide between 2 large, rimmed baking sheets. Sprinkle with salt and pepper.Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes. Cool on sheets.

If using an immersion blender, pour all but 1 cup of the chicken broth into a large soup pot,and add the roasted vegetables. Blend until smooth.

Alternately, spoon 1/3 of the vegetables into a blender; add 2 cups of broth. Blend until smooth. Transfer to a large pot. Repeat two more times, using half of the remaining vegetables and 2 cups broth for each batch.

Warm soup over medium heat. Season with salt and pepper.

Mix parsley lemon peel, basil and garlic in small bowl for gremolata.

Ladle soup into warm bowls.Sprinkle with gremolata and serve.

Soup can be made 1 day ahead. Cool slightly, cover and chill.

 

*This soup can easily be made vegetarian by substituting vegetable broth for the chicken broth.

Roasted Asparagus Soup