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Author Notes: When we moved to this house 33 years ago, the backyard was a flatland save for two sticks that called themselves trees, a three foot lilac bush and a small 4 x 10 empty garden plot. My Dad, an avid gardener, came over armed with cuttings from his herb garden - thyme, sage, chives, garlic chives, oregano and lovage. He told me that the lovage would give me years of wonderful celery flavor for soups and stews and would grow like a bush every year. Well, 31 years later, the two sticks are over 50 feet tall, the lilac is huge and the lovage comes back every year. - inpatskitchen
Makes 7 cups
- 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
- 6 cups chicken broth
- 3 tablespoons chopped lovage(or celery leaves if lovage is not available)
- 1/2 cup chopped fresh dill
- 1 tablespoon dried dillweed
- salt and white pepper to taste
- sour cream for garnish (optional)
- Rub the asparagus with the olive oil and roast in a 400F oven for 20 minutes. Let cool a bit and then cut into 2 inch pieces.
- Sweat the shallot in the 3 tablespoons butter until soft.
- Stir in the potatoes and lovage and add the broth. Bring to a boil and then simmer until the potatoes are tender, about 8 minutes.
- Remove from the heat and stir in the fresh and dried dill and the asparagus.
- Process in a food processor or blender, in batches, until smooth.
- Reheat and season to taste with the salt and white pepper. Garnish each serving with a dollop of sour cream if desired.
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe