SPRING SOUP (4)
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.