This simple recipe makes an unusual but delicious soup
Fresh Lovage is in plentiful supply from late April until the middle of June. Use only young leaves.
- 1 onion
- 50g butter
- 3 x 15ml (heaped?) spoons chopped lovage
- 2 tbsp plain flour
- 500ml chicken stock
- 250ml milk
- Salt & pepper to taste
- Optional Garnish with extra lovage leaves and double cream
Saute chopped onion until soft. Add lovage, saute for 1 minute longer, add flour & cook for a few minute longer, stir and add stock, continue to stir until thick. Cover and simmer until lovage is tender. Liquidise, add milk, bring to boil. Season to taste.
Serve with extra leaf and cream.
Can be frozen before adding milk if required.