142/143 SUMMER LOVAGE
4 tbsp (60g) butter
1 onion, chopped
9–10oz (250–300g) starchy
potatoes, peeled and diced
1 large carrot, diced
a large handful of fresh
lovage leaves
1¼ quarts (1¼ liters) chicken
or vegetable stock
salt and freshly ground
black pepper
6 tbsp (90ml) heavy cream
cayenne pepper, to serve
RECIPE BY
SOPHIE GRIGSON
LOVAGE SOUP
If you don’t grow this old-fashioned herb yourself, ask
around among your gardening friends or head down
to the nearest organic foods market to see if they sell it.
1 Melt the butter in a large pan and add the onion, potato, carrot,
and lovage. Stir, then cover and cook over low heat for 10 minutes.
2 Add the stock and a little salt and pepper. Bring to a boil and simmer
for 15 minutes until all the vegetables are very tender. Cool slightly,
process in a blender, and, if you would like a smoother soup, pass through
a sieve. Taste and adjust the seasoning if necessary. Reheat when needed
and stir in the cream. Serve with a dusting of cayenne pepper.
SERVES 4–6
PREP 10 MIN
COOK 30 MIN
FREEZE UP TO 3 MONTHS
BEFORE CREAM IS ADDED
US_142-143_Watercress_Lovage.indd 143 17/04/2019 12:20

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