Roasted Asparagus Soup With Lovage & Dill

• 1 tablespoon olive oil
• 3/4 pound green asparagus, trimmed
• 3/4 pound white asparagus, trimmed
• 3 tablespoons butter
• 1/2 cup thinly sliced shallot
• 1 1/2 cups peeled and diced new potatoes
• 3 tablespoons chopped lovage (or celery leaves if lovage is not available)
• 6 cups chicken broth
• 3/4 cup chopped fresh dill
• Salt and white pepper, to taste
• Sour cream, for garnish (optional)

1. Heat the oven to 400u0b0 F. Rub the asparagus with the olive oil and roast for 20 minutes. Let cool a bit, then cut into 2-inch pieces.
2. In a large pot, melt the butter and cook the shallots at low heat, until soft.
3. Stir in the potatoes, lovage, and broth. Turn up the heat, bring to a boil, then simmer until the potatoes are tender, about 8 minutes.
4. Remove from the heat and stir in the dill and asparagus.
5. Process in a food processor or blender, in batches, until smooth.
6. Season to taste with the salt and white pepper. Garnish each serving with a dollop of sour cream, if desired.

olive oil, green asparagus, white asparagus, butter, shallot, potatoes, celery, chicken broth, dill, salt, sour cream

Taken from food52.com/recipes/11766-roasted-asparagus-soup-with-lovage-dill (may not work)