William Lander, Daniel Morgenthau, Shaun Searley

Chilled Lovage Soup with Gorgonzola, Asparagus and Grapes

Name: Chilled Lovage Soup with Gorgonzola, Asparagus and Grapes
Yield: Serves 6
Ingredients: wild garlic oil; 200 g Gorgonzola, at room temperature; 6 baby asparagus spears, thinly sliced; 100 g grapes, thinly sliced; 2 l vegetable stock or water; 2 slices of farmhouse white bread, cut into 2cm dice; 2 floury potatoes; salt, to taste; 250 g lovage; 250 g baby spinach; 2 garlic cloves; olive oil, for drizzling; 4 celery sticks; ½ fennel bulb; 150 ml white wine; sprig of thyme; 2 bay leaves; 2 leeks, tough green outer leaves discarded; 2 onions

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This is a perfect example of suppliers writing the menu and dishes for us. Natoora had an abundance of lovage and that same weekend Shaun had visited Elliot from the Ham & Cheese Company in Bermondsey, who had the most amazing Gorgonzola. It was a hot day and he’d been wracking his brain for a cold soup to put on the menu. This was the answer. Lovage is incredibly herbaceous and pairs brilliantly with the

Ingredients

Starter
Vegetarian
Spring

Ingredients

Method