Potato and Lovage Soup

Lovage has a wonderful affinity for root vegetables, potatoes in particular.
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cups peeled and cubed potatoes
  • 2/3 to 1 1/4 cups milk
  • 2 - 3 tbsp minced fresh lovage or
  • 2 stalks celery diced
  • salt and freshly ground black pepper
  • crusty bread or croutons to serve with
  • lovage or celery leaves to garnish

Heat the oil in a large saucepan and add the onions and potatoes. If you're using celery instead of lovage, add the chopped celery to the onions and potatoes at this point. Simmer over low heat for 10 minutes. Add 3 cups of water and continue simmering until the potatoes are tender. Remove from the heat and allow it to cool slightly.

Puree the cooled mixture in a food processor. Pour it into a clean pan and stir in the lovage and enough milk to make it the right consistency. Heat through, scatter the lovage or celery leaves over it and serve immediately, accompanied by bread or croutons.

  • Yields: 4 servings
  • Preparation Time: 30 - 45 minutes
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