Friday, 20 April 2007

Spring Soup

This not very special looking herb is called Lovage which you may or may not know. Can be bought at any good supplier of garden herbs. The herb dies right back over the Winter and the new leaves appear in the Spring. The reason I am posting the picture is to let you know that it makes a delicious Spring soup which is rather different. I made my first batch of the year today while baby-sitting dear little Oliver

Before anyone asks - here is the recipe.


2 oz butter or a little olive oil 1 large onion, chopped
2 celery sticks chopped 1 lb potatoes, peeled and diced
1 ½ pint chicken or vegetablestock Freshly grated nutmeg
2 handfuls of Lovage leaves (or leaves of your choice i.e. watercress/parsley)
A little milk to thin if needed

To serve: single cream to swirl at the last moment and chopped chives

Soften onion, celery and potatoes in b utter or oil for about 5 mins. Until softened. Stir in half lovage, then stock. Season with salt and pepper, cover and cook gently until potatoes are falling apart – about 15 mins. Allow to cool slightly, add nutmeg and remaining lovage and blend in a liquidiser until smooth.

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