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Rostad sparrissoppa med vårörter gremolata

Rostad sparrissoppa med vårörter gremolata

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted asparagus soup is a vibrant celebration of seasonal greens, offering a sophisticated take on a classic vegetable broth. By roasting the asparagus and leeks before blending, the vegetables develop a deep, caramelised sweetness that provides a wonderful body without the need for cream. This dairy-free recipe is naturally light yet satisfying, making it an excellent choice for a healthy lunch or an elegant dinner party starter.

To elevate the earthy flavours of the soup, it is served with a fresh spring herb gremolata. The combination of zesty lemon peel, fragrant tarragon, and garlic provides a sharp, aromatic contrast to the silky smooth base. Serve this soup alongside crusty sourdough bread for a nutritious and comforting homemade meal that highlights the best of spring produce.

Ingredients for Roasted Asparagus Soup with Spring Herb Gremolata

2.3kg asparagus, trimmed, cut into 2-inch pieces (2100 to 2250g )
600g chopped leeks (white and pale green parts only
about 4 large)
60ml olivolja
1450ml (or more) low-salt chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 liten vitlöksklyfta, hackad

How to make Roasted Asparagus Soup with Spring Herb Gremolata

Preheat oven to 218°C. Combine asparagus, leeks, and oil in 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.

Spoon 1/3 of vegetables into blender; add 475ml broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 475ml broth for each batch. Warm soup over medium heat, thinning with more broth by 120ml fuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.

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

Ladle soup into bowls. Sprinkle with gremolata and serve.

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