Recently, I received a message from Liz, one of my followers, in which she asked me about ideas for how to use lovage in the kitchen. The first thing that came in my mind was that the leaves can be used in salads or to make soup. Its flavor and smell is somewhat similar to celery. In Romania, the leaves are the preferred seasoning for the various local broths, much more than parsley or dill. For today, I prepared a fresh creamy soup, which I consider appropriate for this time of the year. I hope you will enjoy this recipe.
2 tablespoons vegetable oil
1 bunch green onions (white and green parts, chopped)
1 small white onion (chopped)
2 cups chicken stock
3 medium potatoes
1 bunch lovage leaves
heavy cream or yogurt (optional — to serve)
How It’s Made?
Step 1: Put the oil in a pan and stir in green and white onions. Fry until fragrant, about five minutes.
Step 2: Pour in chicken stock and stir in chopped potatoes. Simmer, covered, until potatoes are tender. Add lovage and simmer, a further two or three minutes.
Step 3: Remove from heat and blend with an immersion blender until smooth. Season with sea salt and freshly ground pepper. You can add a spoonful of heavy cream (or yogurt) and serve.