Old Fashioned Lovage and Potato Soup

The scent of lovage always transports me back to my grandmother’s garden. Nestled amongst the rows of tomatoes and rambling roses, this unassuming herb, with its celery-like fragrance, held a special place in her heart. She’d often pluck a few leaves, crumble them in her hands, and inhale deeply, a serene smile gracing her face. This soup, redolent with the unique aroma of lovage, is my attempt to capture that memory – a comforting bowl of warmth and nostalgia.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Dietary Type: Vegetarian (Can be made vegan)

Ingredients

• 1 medium onion, peeled and finely chopped
• 1 tablespoon olive oil
• 1 kg potato, scrubbed and cubed
• ½ liter good vegetable stock (adjust to give preferred consistency) or ½ liter chicken stock (adjust to give preferred consistency)
• ½ liter milk (use plant-based milk for a vegan version)
• 5 tablespoons chopped lovage (retain a small amount for garnish)
• Salt & pepper to taste

Equipment Needed

• Large saucepan
• Immersion blender or regular blender

Instructions

1. Begin by preparing your vegetables. Peel and finely chop the onion. Scrub the potatoes well (peeling is optional) and cut them into roughly equal-sized cubes. Chop the lovage, setting aside a small amount for garnish.

2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and softened, about 5-7 minutes. Stir frequently to prevent browning.

3. Add the cubed potatoes to the saucepan with the softened onions. Stir well to coat the potatoes with the oil.

4. Pour in the vegetable stock (or chicken stock, if using) and the milk. Bring the mixture to a gentle simmer.

5. Reduce the heat to low, cover the saucepan, and simmer gently until the potatoes are nearly tender. This should take approximately 15-20 minutes. You should be able to pierce the potato with a knife or fork with very little resistance.

6. Once the potatoes are soft, add the chopped lovage. Stir it in well.

7. Remove the saucepan from the heat and carefully liquidize the soup using an immersion blender until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being extremely cautious when blending hot liquids.

8. If you prefer a thinner consistency, add more stock or milk until you reach your desired thickness.

9. Return the blended soup to the saucepan. Season with salt and pepper to taste. Be sure to taste the soup and adjust the seasoning accordingly.

10. Gently heat through the soup over low heat, being careful not to let it boil. Boiling can cause the soup to separate or curdle.

11. Serve the soup hot, garnished with the reserved chopped lovage. Offer crusty bread and butter or bread rolls alongside.

Expert Tips & Tricks

• For an even richer flavor, consider using homemade vegetable or chicken stock. The quality of the stock makes a noticeable difference in the final taste of the soup.
• If you don’t have fresh lovage, you can use dried lovage. Use about 1-2 tablespoons of dried lovage, adding it to the soup along with the stock and potatoes. Remember that dried herbs have a more concentrated flavor than fresh herbs, so adjust the quantity accordingly.
• To prevent the soup from curdling, especially if using dairy milk, avoid boiling it after adding the milk. Keep the heat low and stir gently.
• For a smoother texture, consider using a potato ricer to mash the potatoes before blending. This can help to break down any stubborn lumps.
• If you find that your soup is too thick after blending, add a little more stock or milk to achieve your desired consistency. Conversely, if it’s too thin, you can simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• Adding a swirl of cream or a dollop of Greek yogurt (or a vegan alternative) before serving enhances the creaminess and adds a touch of luxury.
• To develop the flavor even more, try roasting the potatoes and onion before adding them to the soup. Toss them with olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and slightly browned.

Serving & Storage Suggestions

Serve this Old Fashioned Lovage and Potato Soup hot, garnished with the reserved chopped lovage. A swirl of cream or a dollop of Greek yogurt adds a touch of richness. It pairs perfectly with crusty bread, a grilled cheese sandwich, or a side salad.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling. You can also reheat it in the microwave, but be sure to stir it frequently to ensure even heating. If the soup has thickened during storage, add a little stock or milk to thin it out before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	8g	10%
Saturated Fat	3g	15%
Cholesterol	10mg	3%
Sodium	150mg	7%
Carbohydrates	40g	15%
Fiber	5g	20%
Sugar	4g	8%
Protein	7g	14%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Variation: Use plant-based milk such as almond, soy, or oat milk instead of dairy milk. Ensure your vegetable stock is also vegan-friendly.
• Creamy Variation: Add a splash of heavy cream or crème fraîche at the end for an even richer and more decadent soup.
• Herby Variation: Experiment with adding other herbs such as parsley, chives, or thyme to complement the lovage.
• Spicy Variation: Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat.
• Smoked Paprika: Incorporating ½-1 teaspoon of smoked paprika will add a smoky depth to the overall flavor profile.
• Garlic: Saute 1-2 cloves of minced garlic along with the onion for added aroma and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried lovage instead of fresh?
A: Yes, you can. Use about 1-2 tablespoons of dried lovage, adding it along with the stock and potatoes. Remember that dried herbs are more potent, so adjust accordingly.

Q: Can I freeze this soup?
A: Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.

Q: What if I don’t have an immersion blender?
A: You can use a regular blender. Be extremely careful when blending hot liquids, and do it in batches to avoid splattering.

Q: My soup is too thick. How can I thin it out?
A: Simply add more stock or milk until you reach your desired consistency.

Q: What kind of potatoes work best in this soup?
A: Yukon Gold or Russet potatoes are excellent choices. Yukon Golds provide a creamy texture, while Russets offer a slightly starchier consistency.

Final Thoughts

This Old Fashioned Lovage and Potato Soup is more than just a recipe; it’s a taste of history, a comforting embrace in a bowl. The unique flavor of lovage elevates this simple soup to something truly special. Don’t be afraid to experiment with the variations and substitutions to make it your own. I encourage you to try this recipe and share your creations with friends and family. Pair it with a crisp Sauvignon Blanc for a delightful culinary experience. Enjoy!