Springtime Lovage Soup

Make the most of spring’s herbal lovage leaves in this delicate soup
Lovage Soup

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It’s worth seeking out this unusual herb to make this fragrant soup.

This recipe is courtesy of Nourished Kitchen.

6
Servings
30
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons butter
  • 1 bunch green onions, chopped
  • 1 medium yellow onion, peeled and chopped
  • 2 quarts chicken stock
  • 3 medium Russet potatoes, peeled and chopped
  • 1 Ounce lovage leaves, finely chopped
  • Heavy cream, to serve
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

In a heavy-bottomed pan placed over medium-high heat, melt the butter. When it bubbles, reduce the heat and stir in the green and yellow onions. Fry until fragrant, about five minutes.

Pour in the chicken stock. Stir in the chopped potatoes. Simmer for about 30 minutes, until potatoes are tender. Stir in lovage and simmer for 5-6 minutes.

Remove from the heat and blend until smooth. Season with salt and freshly ground pepper. Stir in a spoonful of heavy cream, and serve.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Cholesterol
2mg
1%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin C, total ascorbic acid
9mg
12%
Calcium, Ca
8mg
1%
Phosphorus, P
6mg
1%
Sodium, Na
20mg
1%
Water
4g
0%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.