Inspired by a gorgeous bunch of green shallots at my local farmer's market, this vibrant green pureed soup is to me the essence of spring. I love the subtle difference in flavor the green shallots lend, but the soup turns out just as well with any kind of scallion. Lovage is one of the first herbs to make a strong statement in my rainy Pacific NW garden each spring and I love to use it in soups, leaves stalks and all. If you can't find it, substitute an equal quantity of celery and a few sprigs of flat-leaf parsley instead. I find that with a really powerful blender like a vitamix it's not necessary to pass the soup through a fine strainer, but if your blender does not get it quite silky smooth you might want to include this step.

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