Lovely lovage tastes stronger than celery and is best used in smaller amounts. It freezes and dries well.
ORGANIC and GARDEN INGREDIENTS:
Makes 4-6 servings (about 2 litres - 8 cups in total)
2 cups/1 large sweet onion (Vidalia), diced
2 cups (500 ml) potatoes, diced - I didn't peel them
4 celery ribs, chopped (about 2 cups/500 ml) - I used 1/2 cup (125 ml) young garden lovage foliage and stems
4 cups (1 liter) chicken or vegetable broth or water
1/2 (2.5 ml) teaspoons sea salt - depends on your taste and how salty your broth is
1/2 (2.5 ml) teaspoon freshly ground pepper
4 cups (1 liter), greens like watercress or other greens, rinsed and drained. I used arugula, beet greens, kale, lettuce, red mustard, spinach and Swiss chard
1 cup (250 ml) sour cream - I used Organic Meadow, 14% MF
1/8th tsp (0.6 ml) ground cayenne and nutmeg
2. Add diced potato and sliced celery (or lovage), and cook, stirring occasionally, 5 minutes. I cleaned up the potatoes but left the skins on for extra fibre and nutrients. The photo below is of garden lovage leaves and stems.
3. Add broth and bring to a boil over medium-high. Reduce heat and cover; simmer 25 to 30 minutes or until potato is tender. I used a homemade turkey stock that I had previously frozen for this very occasion.
4. If you are using watercress, stir it in at the end of cooking. This ensures a fresh bright green soup. I added the clean, sliced greens from my garden during the last 5 minutes as I was using kale, sorrel and heartier greens that need a bit of cooking. Make sure they are tender before you take the soup off the heat.
5. Stir in the sour cream and season with salt and pepper to taste. Add the ground cayenne and nutmeg as well (optional). The soup tastes great without the sour cream if you are avoiding dairy.
6. Leave the soup chunky or puree, all, or part of it. Serve hot, or refrigerate and serve cold. Thin with a bit of stock or milk before serving if the soup is too thick. Ladle into bowls and garnish with sprigs of fresh herbs and baby lettuce. Below I used baby dill, lovage, parsely and red leaf lettuce for the garnish.
NUTRITION FACTS (per 1 1/2 cup - 375 ml serving): 210 calories, 11 g fat, 5 g saturated fat, 20 mg cholesterol, 300 mg sodium, 21 g carbohydrate, 4 g fibre, 4 g sugar, 8 g protein. % Daily Values based on a 2,000 calorie diet are 60% vitamin A, 80% vitamin C, 10% each calcium and iron.
Yours in good taste,
© Nancy Guppy, RD, MHSc