Lovage Soup

Yes, another soup recipe . . . but this time of year makes me think of warming, rib-sticking soups . . . try serving this in Ronda's bread bowls.
  • 1/4 cup butter
  • 3/4 pound carrots, scraped and sliced
  • 3/4 pound Jerusalem artichokes, scraped and sliced
  • 750 ml hot chicken stock
  • salt and freshly ground pepper
  • 2 tbsp chopped fresh lovage or
  • 2 tsp dried lovage
  • 65 ml half and half (10%) cream
  • lovage to garnish

Melt the butter in a saucepan and add the carrots, sauté over low heat stirring often for five minutes. Add the artichokes and sauté for five more minutes. Stir in the stock, season to taste with the salt and pepper and stir in the lovage. Bring to a boil, lower the heat, cover and allow to simmer for 35 minutes.

Remove the pan from the heat and allow it to cool for about five minutes. Pass the whole thing through the coarse disk of a food mill, or alternatively, pulse in short bursts in a food processor. Keep in mind that you want to maintain a fairly coarse texture.

Reheat gently, stir in the cream, taste and adjust the seasoning. Serve garnished with lovage leaves.

  • Yields: 4 servings
  • Preparation Time: approximately an hour
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