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Author Notes: Soup is a great way to use up a lot of greens, but I found it is also a great way to use a larger fraction of the huge lovage plant we have that comes back year after year. Lovage soup is very similar to greens soup, but the 'green' is just lovage, nothing else! There's enough lovage in it that it sounds like it will be very strong, but it's actually very mild. I started with a recipe I saw a while ago on Nourished Kitchen, but modified it a bunch. —Peggy H
Makes: about 2 quarts
tablespoons lemon flavored grapeseed oil
Walla Walla sweet onion
4 or 5
Yukon Gold potatoes
quarts chicken or vegetable broth
ounces lovage (use about 15 or 20 long lovage stems)
splash cream or half-and-half
- Heat the oil and butter on medium heat in a heavy pot or dutch oven til hot enough to sizzle when the onions are added.
- Dice the onion and the green onions (both the green and white parts) and add to the oil when it is hot.; saute about 5 minutes, stirring occasionally.
- Add the broth to the pot and turn the heat to high.
- Dice the potatoes (no need to peel) and add to the broth as it is heating.
- When the broth is just about to boil, turn the heat down very low and cover the pot; let it simmer for about a half hour til the potatoes are soft.
- Remove the lovage leaves from the stems to make 1 or 1.5 oz (it's a LOT of leaves!), and add to the pot once the potatoes are soft. Simmer again (still on low heat) with the lid on for another 6 minutes or so.
- Remove from the heat and blend thoroughly with an immersion blender.
- Serve in bowls or cups with salt and pepper to taste, a dollop of cream (or half and half if you prefer to keep the calories a little lower), and a lot of snips of chives.
- This recipe was entered in the contest for Your Best Fresh Herbs