Lovage Potato Buttermilk Soup Recipes

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OLD FASHIONED LOVAGE AND POTATO SOUP



Old Fashioned Lovage and Potato Soup image

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.

Provided by French Tart

Categories     Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 medium onion, peeled and finely chopped
1 tablespoon olive oil
1 kg potato, scrubbed and cubed
1/2 liter good vegetable stock (adjust to give preferred consistency) or 1/2 liter chicken stock (adjust to give preferred consistency)
1/2 liter milk
5 tablespoons chopped lovage (retain small amount for garnish)
salt & pepper

Steps:

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

Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5

LOVAGE, POTATO & BUTTERMILK SOUP



Lovage, Potato & Buttermilk Soup image

Make and share this Lovage, Potato & Buttermilk Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/2 ounces finely chopped onions
10 ounces coarsely grated raw potatoes
fresh young lovage, leaves
1 1/4 pints chicken stock or 1 1/4 pints vegetable stock
1/2 pint buttermilk, more if desired

Steps:

  • 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, 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.
  • 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 piece of chopped fresh lovage.

Nutrition Facts : Calories 93.5, Fat 1.6, SaturatedFat 0.6, Cholesterol 4.6, Sodium 188.7, Carbohydrate 14.9, Fiber 1.2, Sugar 4.4, Protein 4.9

POTATO AND LOVAGE SOUP



Potato and Lovage Soup image

I purchased 5 lovage plants because the man at the garden center praised its use in potato salad. When I planted them my Polish neighbor, who was surprised to see "Lubczyk" as she had never seen it growing in this country, told me that in Poland they make soup with it. Naturally I did some Internet research to find some recipes. As I always change recipes and improvise as I go, this is what I wound up with. We loved it. Let me warn you...Lovage is a natural diuretic, so if you make this prepare to have your kidneys working overtime!

Provided by Chef GGina

Categories     Polish

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

3 slices bacon
1 cup sweet onion, chopped finely
3 -4 yukon gold potatoes, peeled, cleaned and cubed (you can also use more if you like a chunkier soup)
2 tablespoons butter, if needed
2 medium bay leaves
2 stalks fresh lovage, with leaves washed and chopped
1 teaspoon salt
1/2 teaspoon pepper
1 quart chicken stock (more if needed to cover ingredients)
1 quart whole milk
fresh lovage, leaves (to garnish) or fresh parsley (to garnish)

Steps:

  • In a large saucepan begin by cooking your bacon slowly, until crisp. Remove bacon to a side dish and crumble it when cooled.
  • In the bacon grease add your chopped onion and sauté till translucent. Now remove your onion to the bacon dish.
  • Add your cubed potatoes to the remaining grease. Add the butter if the bacon grease is not sufficient. Sauté until the potato cubes are a little golden but not cooked all the way through.
  • Now add your bacon, onions, bay leaves, chicken stock, and salt and pepper. Cook this until your potatoes are thoroughly cooked, about 15-20 minutes.
  • Then add your chopped lovage and cook for 10 more minutes or until lovage is tender.
  • Finally add your milk and bring back to temperature without boiling or the milk may curdle.
  • For a creamier consistency take an immersion blender and partially blend the soup, leaving about 50% of the potatoes whole. Add lovage leaves or fresh parsley for garnish. Serve.

Nutrition Facts : Calories 279.4, Fat 12.9, SaturatedFat 6.6, Cholesterol 34, Sodium 757.2, Carbohydrate 29.8, Fiber 1.7, Sugar 12.5, Protein 11.2

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