Best 2 Potato And Lovage Soup Recipes

Welcome to the world of culinary delights! Today, we embark on a journey to discover the secrets behind creating the ultimate "Potato and Lovage Soup", a dish that tantalizes taste buds and warms the soul. This flavorful soup, steeped in tradition and brimming with aromatic lovage, invites you on a culinary adventure that is both comforting and satisfying. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of crafting this delectable soup, ensuring a delectable and memorable dining experience.

Let's cook with our recipes!

OLD FASHIONED LOVAGE AND POTATO SOUP

Old Fashioned Lovage and Potato Soup image

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.

Provided by French Tart

Categories Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5

POTATO AND LOVAGE SOUP

Potato and Lovage Soup image

I purchased 5 lovage plants because the man at the garden center praised its use in potato salad. When I planted them my Polish neighbor, who was surprised to see "Lubczyk" as she had never seen it growing in this country, told me that in Poland they make soup with it. Naturally I did some Internet research to find some recipes. As I always change recipes and improvise as I go, this is what I wound up with. We loved it. Let me warn you...Lovage is a natural diuretic, so if you make this prepare to have your kidneys working overtime!

Provided by Chef GGina

Categories Polish

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 slices bacon
1 cup sweet onion, chopped finely
3 -4 yukon gold potatoes, peeled, cleaned and cubed (you can also use more if you like a chunkier soup)
2 tablespoons butter, if needed
2 medium bay leaves
2 stalks fresh lovage, with leaves washed and chopped
1 teaspoon salt
1/2 teaspoon pepper
1 quart chicken stock (more if needed to cover ingredients)
1 quart whole milk
fresh lovage, leaves (to garnish) or fresh parsley (to garnish)

Steps:

In a large saucepan begin by cooking your bacon slowly, until crisp. Remove bacon to a side dish and crumble it when cooled.
In the bacon grease add your chopped onion and sauté till translucent. Now remove your onion to the bacon dish.
Add your cubed potatoes to the remaining grease. Add the butter if the bacon grease is not sufficient. Sauté until the potato cubes are a little golden but not cooked all the way through.
Now add your bacon, onions, bay leaves, chicken stock, and salt and pepper. Cook this until your potatoes are thoroughly cooked, about 15-20 minutes.
Then add your chopped lovage and cook for 10 more minutes or until lovage is tender.
Finally add your milk and bring back to temperature without boiling or the milk may curdle.
For a creamier consistency take an immersion blender and partially blend the soup, leaving about 50% of the potatoes whole. Add lovage leaves or fresh parsley for garnish. Serve.

Nutrition Facts : Calories 279.4, Fat 12.9, SaturatedFat 6.6, Cholesterol 34, Sodium 757.2, Carbohydrate 29.8, Fiber 1.7, Sugar 12.5, Protein 11.2

Tips:

Choose the right potatoes: Use starchy potatoes like Russet, Yukon Gold, or Bintje for a thick and creamy soup. Avoid waxy potatoes like Red Potatoes or New Potatoes, as they tend to hold their shape and won't break down as well in the soup.
Use fresh lovage: Lovage has a unique celery-like flavor that adds a delicious depth to the soup. If you can't find fresh lovage, you can substitute dried lovage leaves, but use only a small amount as it can be overpowering.
Don't overcrowd the pot: When adding the potatoes and lovage to the pot, make sure there is enough room for them to move around freely. Overcrowding the pot will prevent the vegetables from cooking evenly.
Season to taste: The amount of salt, pepper, and other seasonings you add to the soup will depend on your personal preference. Taste the soup throughout the cooking process and adjust the seasonings as needed.
Serve with your favorite toppings: Potato and lovage soup is delicious on its own, but you can also serve it with a variety of toppings to add extra flavor and texture. Some popular toppings include croutons, shredded cheese, bacon bits, or sour cream.

Conclusion:

Potato and lovage soup is a simple but flavorful soup that is perfect for a quick and easy meal. It is also a great way to use up leftover potatoes and lovage. With its creamy texture, delicious flavor, and variety of toppings, potato and lovage soup is sure to be a hit with your family and friends.