Old Fashioned Lovage and Potato Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
2. Add the stock and milk, simmering until the potatoes are nearly tender.
3. When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
4. Check the seasoning and add salt and pepper to taste.
5. Return to the saucepan and heat through gently - do NOT allow the soup to boil.
6. Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
7. This travels very well in a thermos flask for a warming picnic soup.
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