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Lovage, Potato And Buttermilk Soup
Yields: 6 serving(s)
Ingredients
- 2 1/2 ounce(s) finely chopped onion
- 10 ounce(s) corsely grated raw potato
- Fresh young lovage leaves
- 1 1/4 pint(s) chicken or vegetable stock
- 1/2 pint(s) buttermilk, more if desired
Directions
- 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.
- 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, as possible once again.
- Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender.
- Whizz 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.
- For you by karen mintzias.
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June 15th, 2009 at 6:44 pm
I like to retain the fresh green color of the spring lovage leaves. Could a person just blanch the bunch of lovage, hold it back and then whizz it into the cold soup before serving?