Lovage Potato Buttermilk Soup Recipes

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.

Steps:

• Put the onion into a heavy-based saucepan.
• Add the stock and bring to boiling 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 low as 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 and pepper and with extra lovage if you like.
• Whizz again and thin to taste with a little more stock or buttermilk.
• Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small piece of chopped fresh lovage.

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.

Steps:

• Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
• While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
• Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.