Costco and roasted vegetable soup

Roasted Asparagus and Haricot Vert Soup with Gremolata

Whenever I have too many vegetables hanging out in the fridge, I make soup. I love Costco and buy many of my fresh fruits and vegetables there because of the high quality and amazing prices. But there are usually just too many to get through before they begin to turn or spoil. Today I found half bags of asparagus and trimmed haricot verts (thinner and longer French green beans) in my produce drawer. With only two of us here for dinner now, I guarantee we’ll be having more soup, because I’m not ready or willing to give up my Costco runs!

The only fat present here is the 2 tablespoons of olive oil, so not only is this an economical and easy meal but healthy, to boot, with less than 5 grams of fat per serving! Roasting vegetables tossed with a little olive oil, salt, and pepper brings out their natural sweetness and intensifies the flavors. Additionally, it is topped with gremolata which is a minced herb condiment typically made of garlic, parsley, and lemon zest. Gremolata is the traditional accompaniment to the Italian braised veal shank, Ossobuco alla Milanese, and it makes a fresh light topping for a wide variety of other dishes, including this soup.

Roasted Asparagus and Haricot Vert Soup with Gremolata

1 large onion, peeled and coarsely chopped
1 pound asparagus
1 pound green beans
6 woody sprigs of thyme
4 large garlic cloves, unpeeled
2 tablespoons olive oil
Salt and freshly ground black pepper
4 cups chicken stock or vegetable broth
Gremolata
3 tablespoons minced fresh parsley
1 small garlic clove, peeled and finely minced
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
Pinch of each: salt and freshly ground black pepper

Preheat the oven to 450 degrees. Cover a large baking sheet with aluminum foil. Scatter onions over the foil. Snap the tough ends of the asparagus and place on top of the onion on one-half of the baking sheet. Trim the green beans, if needed, and place them on the other half of the baking sheet on top of the onion. Strip the thyme leaves from the stems and set leaves aside. Scatter the woody thyme stems and the unpeeled garlic cloves atop the vegetables. Drizzle with olive oil and season with salt and pepper. Roast vegetables in preheated oven until asparagus is soft and onions are golden, turning and tossing with tongs every 12 minutes or so, for a total of about 35 minutes.

While vegetables are roasting combine the parsley, garlic, orange and lemon zest, salt, and pepper in a small bowl to make the gremolata, set aside.

Roasted Vegetables-before removing thyme stems and squeezing out garlic pulp

Remove baking sheet from oven; discard the thyme stems and squeeze the garlic pulp onto the vegetables, discard garlic skins. Spoon half of the vegetables and their juices into a blender; along with 2 cups of chicken stock. Blend until very smooth, and transfer to a large saucepan. Repeat with remaining vegetables and stock. Stir in the reserved thyme leaves and heat the soup over medium heat. Season to taste with salt and pepper.

May be served warm, chilled, or at room temperature. Ladle into soup bowls and garnish is a sprinkling of gremolata.

Soup and gremolata may be made 1 day ahead;  covered and refrigerated separately.

Serves 6