Lovage Potato Buttermilk Soup Recipes

OLD FASHIONED LOVAGE AND POTATO SOUP

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.

BUTTERMILK POTATO SOUP

Steps:

• Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
• While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
• Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

GERMAN POTATO SALAD WITH LOVAGE

Steps:

• In a large bowl, combine onion and vinegar, and set aside. Cook potatoes in a large pot of salted water until tender, about 15 to 20 minutes. Drain. When just cool enough to handle, cut into 1-inch chunks and cover to keep warm.
• Fry bacon in a skillet over medium-low heat until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, and pour off all but 2 tablespoons of drippings from pan. Add garlic to pan and turn off heat.
• Add mustard to onion and vinegar mixture and whisk well. Add potatoes, bacon, lovage, parsley and chives and toss well, then drizzle in the bacon drippings and olive oil, and gently mix to combine. Taste and season with salt and plenty of pepper before serving.

LOVAGE, POTATO & BUTTERMILK SOUP

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.