Lovage and Potato Soup
- 1 ounce butter
- 2 medium onions, finely chopped
- 4 tablespoons lovage leaves, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 2 or 3 chopped potatoes
- Salt and white pepper to taste
Melt butter in a saucepan and gently sauté the onions for 5 minutes or until tender. Add the lovage
Whisk in the flour and cook at medium heat for one minute, stirring constantly.
Gradually whisk in the broth, add potatoes, cover and simmer gently for 15 minutes or until potatoes are tender.
Add the milk, salt, and pepper, bring to a gentle simmer. Do not boil the soup or it will curdle.
You can add carrots or other veggies as you like; just increase the liquid amount (either the broth or the milk) until you reach your desired consistency. If you’re not feeling well, add garlic.
Although I was told that lovage does not dry well, I have not found that to be the case. I dry the leaves as I would any other plant and put them in airtight glass jars. I later crush or powder them and use when needed for flavoring. The leaves should be removed from the stems prior to drying or they will turn yellow. I try to harvest my leaves before they flower. As with other plants, they will become a bit bitter after flowering.
Source: The Herbal Academy