Recipe by French Tart
A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.
Top Review by COOKGIRl
French, I replaced part of the milk with full fat buttermilk. Gave it a bit of "tang". Of course, fresh lovage from the garden. Let's hear it for lovage! Lovage-y! Reviewed for Veg Tag/Swap July. Added to the cookbook: Book #274298
- 1 medium onion, peeled and finely chopped
- 1 tablespoon olive oil
- 1 kg potato, scrubbed and cubed
- 1⁄2 liter good vegetable stock (adjust to give preferred consistency) or 1⁄2 liter chicken stock (adjust to give preferred consistency)
- 1⁄2 liter milk
- 5 tablespoons chopped lovage (retain small amount for garnish)
- salt & pepper
Directions See How It's Made
- In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
- Add the stock and milk, simmering until the potatoes are nearly tender.
- When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
- Check the seasoning and add salt and pepper to taste.
- Return to the saucepan and heat through gently - do NOT allow the soup to boil.
- Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
- This travels very well in a thermos flask for a warming picnic soup.