This recipe is for a hearty and delicious soup that is perfect for a winter meal. It features lovage, which is a type of celery, potatoes, and buttermilk. This soup is sure to keep you warm and satisfied on a cold winter day.
Put the onion into a heavy-based saucepan.
Add the stock and bring toboiling 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 lowas 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 andpepper and with extra lovage if you like.
Whizz again and thin to tastewith a little more stock or buttermilk.
Reheat gently or chill thoroughlybefore serving, then garnish with a swirl of buttermilk and a smallflotilla of chopped fresh lovage.
Source: Philippa Davenport in Country Living (British), May 1988.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Put the onion into a heavy-based saucepan.
Add the stock and bring toboiling 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 lowas 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 andpepper and with extra lovage if you like.
Whizz again and thin to tastewith a little more stock or buttermilk.
Reheat gently or chill thoroughlybefore serving, then garnish with a swirl of buttermilk and a smallflotilla of chopped fresh lovage.
Source: Philippa Davenport in Country Living (British), May 1988.
Typedfor you by Karen Mintzias .
