Lovage & Potato Soup
SOUPS & BROTHS
How well do you know the herb lovage? Have you tasted it, or is this a herb that you haven't met yet?
A hundred years ago, it was so popular you would probably find it in every stew or soup that was made, so one has to wonder what happened - why did this wonderful herb disappear from our kitchens?
Lovage has a very potent flavor, often described as a salty blend of celery and parsley with a touch of fennel seed. While this can be a culinary asset when used sparingly, it can also be overwhelming when it is used in excess.
But, when it is cooked in a soup or stew the flavour mellows into a wonderful salty herbiness that is totally different to anything else.
INGREDIENTS
2 cups potatoes
1 cup lovage leaves plus
½ cup lovage leaves
4 cups vegetable stock
1 cup cream
1 tbsp lemon juice
Salt and pepper to taste
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INSTRUCTIONS
Peel and chop the potatoes and place in a pot with the stock and 1 cup chopped lovage leaves
Bring to the boil, then turn down to a simmer.
Cook until the potatoes are very soft - about 30 minutes
Blend the soup until smooth and then return to the pot.
Chop the ½ cup lovage leaves very finely and add to the pot with the cream and lemon juice
Gently heat for 5 minutes
Season with salt and pepper
Serve with a strong flavoured bread such as rye
ABOUT THE HERB
Want to know more about the plants in this recipe? Explore individual herb articles to discover the history, garden secrets, and healing properties of the herbs featured here.
Lovage
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