Roasted Asparagus Soup with Lovage & Dill

May 12, 2011

Author Notes: When we moved to our current 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 by 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, all these years later, the two sticks are over fifty feet tall, the lilac is huge, and the lovage comes back every year.inpatskitchen

Food52 Review: This is a nice spring soup, was fresh and the flavors all came together effortlessly. Because of the potatoes, it turned very creamy and resembled a soup that you'd assume was cream based. At first I thought there was too much liquid, but using an immersion blender, everything came together perfectly. Between the white asparagus and the large amount of dill, the asparagus flavor was a little more muted than I hoped for, but it made for an easier soup to eat. I couldn't find lovage so I substituted celery leaves. The flavor didn't stand out enough to be included in the title but did add a nice depth. It made about 12 cups, not 7 as stated in the recipe. Only other big question was ingredients list called for fresh dill, but method mentioned stirring in both fresh and dried. I used all fresh which helped made a very bright, fresh spring soup!Stephanie Bourgeois

Makes: 7 cups

Ingredients

  • 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)
In This Recipe

Directions

  1. Heat the oven to 400° 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.

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