Spring: Roasted Asparagus Soup with Spring Herb Gremolata - Turntable Kitchen

Ingredients

• 1 bundle of asparagus stalks, trimmed and cut into 3 inch pieces
• 2 medium leeks or one large
• about 1/4 cup of olive oil
• about 2-3 cups of chicken broth
• 2 tablespoons of flat leaf parsley, mined
• 2 teaspoons of fresh lemon zest
• 1 tablespoon of fresh tarragon, minced
• 1 small garlic clove, minced
• sour cream, for serving