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Roasted Asparagus Soup with Spring Herb Gremolata

['5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)', '4 cups chopped leeks (white and pale green parts only; about 4 large)', '1/4 cup olive oil', '6 cups (or more) low-salt chicken broth', '2 tablespoons minced fresh Italian parsley', '4 teaspoons finely grated lemon peel', '1 tablespoon minced fresh tarragon', '1 small garlic clove', 'minced']

Preheat oven to 425°F. 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 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, 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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