Roasted Asparagus Soup With Lovage & Dill

1. 1

   Heat the oven to 400u00b0 F. Rub the asparagus with the olive oil and roast for 20 minutes. Let cool a bit, then cut into 2-inch pieces.

2. 2

   In a large pot, melt the butter and cook the shallots at low heat, until soft.

3. 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. 4

   Remove from the heat and stir in the dill and asparagus.

5. 5

   Process in a food processor or blender, in batches, until smooth.

6. 6

   Season to taste with the salt and white pepper. Garnish each serving with a dollop of sour cream, if desired.

* Per serving · 4 servings · Values may vary.