Old Fashioned Lovage and Potato Soup

READY IN: 40mins
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

Ingredients Nutrition

  • 1 medium onion, peeled and finely chopped
  • 14.79 ml olive oil
  • 1 kg potato, scrubbed and cubed
  • 500.0 ml good vegetable stock (adjust to give preferred consistency) or 500.0 ml chicken stock (adjust to give preferred consistency)
  • 500.0 ml milk
  • 73.94 ml chopped lovage (retain small amount for garnish)
  • salt & pepper

Directions

  1. In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
  2. Add the stock and milk, simmering until the potatoes are nearly tender.
  3. When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
  4. Check the seasoning and add salt and pepper to taste.
  5. Return to the saucepan and heat through gently - do NOT allow the soup to boil.
  6. Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
  7. This travels very well in a thermos flask for a warming picnic soup.

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