Lovage, Potato & Buttermilk Soup Recipe

Step 1

Put the onion into a heavy-based saucepan. Add the stock and bring to boiling point very slowly so the onion begins to soften a little.

Step 2

Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage. Add the potato and herbs to the pan and pour on 1/2 pint buttermilk. Increase the heat very slightly and bring the mixture to a bare simmer. Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base. Half-cover the pan and reduce heat as low as possible once again. Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender.

Step 3

Whisk the contents of the pan to a smooth puree. Season with salt and pepper and with extra lovage if you like. Whizz again and thin to taste with a little more stock or buttermilk. Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small flotilla of chopped fresh lovage.

Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias

Things You'll Need

  • 2 1/2oz Finely chopped onion
  • 10oz Corsely grated raw potato
  • Fresh young lovage leaves
  • 1 1/4pt Chicken or vegetable stock
  • 1/2pt Buttermilk, more if desired

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