Lovage Soup from The Nourished Kitchen
2 tablespoons butter
1 bunch green onions (white and light green parts, chopped)
1 medium yellow onion (peeled and chopped)
2 quarts chicken stock
3 medium Russet potatoes (peeled and chopped)
1 bunch (1 oz) lovage leaves (chopped fine)
heavy cream (to serve)
Melt the butter in a heavy-bottomed stock pot over medium-high heat. When it froths, reduce the
heat to medium and stir in green and yellow onions. Fry until fragrant, about five minutes.
Pour in chicken stock and stir in chopped potatoes. Simmer, covered, about thirty minutes or until
potatoes are tender. Stir in lovage and simmer, covered, a further five or six minutes.
Remove from heat and blend with an immersion blender until smooth. Season with unrefined sea
salt and freshly ground pepper. Stir in a spoonful of heavy cream and serve.