Highest Rated
- Chicken With Grape Mustard Cream Sauce
(5 out of 5) - Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Preserved Figs (5 out of 5)
- Melon Salad With Figs (5 out of 5)
- Quaker Choc-Oat-Chip Cookies (5 out of 5)
- Mocha Buttercrunch Pie (5 out of 5)
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.
Rate this recipe: 
Loading ...One Response to “Lovage, Potato And Buttermilk Soup”
Leave a Comment
Similar Recipes
- Lentils With Lovage
- Cream Of Lemon Soup
- Colcannon Soup
- Toasted Barley Mashed Potatoes
- Corn Chowder, New England Style
- Creme Vichyssoise Glacee
- Cheddar-Potato-Broccoli Soup
- Cold Potato Salad (Kalter Kartoffelsalat)
- Minestroni
- Kalter Kartoffelsalat (Cold Potato Salad)
- Potato Salad With Basil-Buttermilk Dressing
- Chilled Leek And Potato Soup
- Potato Cheddar And Ale Soup
- Greek Onion Soup
- Bean And Vegetable Soup
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?