It’s worth seeking out this unusual herb to make this fragrant soup.
This recipe is courtesy of Nourished Kitchen.
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.