Ingredients

• 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
• For the Gremolata:
• 2 tablespoons minced fresh Italian parsley
• 4 teaspoons finely grated lemon peel
• 1 tablespoon minced fresh tarragon
• 1 small garlic clove, minced

Directions

1. Mix all of the ingredients for the gremolata together in a small bowl and set aside.

2. Light one chimney full of charcoal. 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. Clean and oil 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.

3. 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.

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