Chef Richard Feroze shared with us his recipe for Lovage Soup. This soup is rich and hearty, perfect for those cooler nights. Lovage (Levisticum Officinale), a stalky perennial plant, has been long cultivated in Europe. The leaves are commonly used as an herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.
Lovage Soup Garnished with Crème Fraîche, Parsley Oil & Chive Blossoms
-1 Large Russet Potato. Peeled & Diced
-1 White Onion, Sliced
-4 Cloves Garlic, Sliced
1 Bunch Lovage, Washed & Stemmed
-2 Cups Water
-2 Cloves, Toasted & Ground
-2 Peppercorns, Toasted & Ground
-2 Bay Leaves
-Salt & Pepper, To Taste
Step 1: Lovage (Levisticum Officinale), a stalky a perennial plant, has been long cultivated in Europe. The leaves are commonly used as an herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.
Step 2: In a medium size stock pot on medium heat, saute onions and garlic with a tbsp of vegetable oil until soft and tender. The onions and garlic should have no colour.
Step 3: Add Potatoes to the stock pot. Add water and bring to a boil. Then reduce to a simmer.
Step 4: Once liquid is lowered to a simmer, add spices and bay leaves. Cover with lid and simmer until root vegetables are tender and soft to the touch. Remove from heat. Just before blending, add the Lovage to the pot and cover again to steep for 10-15 minutes.
Step 5: Remove from heat. Using a hand blender, blend liquid to a fine, smooth soup-like consistency. Add more water and adjust with Salt if necessary to get your ideal soup-like consistency. Serve Hot!