Celery Soup with Lovage and Rice

Name: Celery Soup with Lovage and Rice
Ingredients: 1½ quarts water; 2 medium-sized or 1 large leek, white part only, cut into small squares; 5 parsley branches; salt; 2 to 3 celery stalks, chopped, plus a handful of celery leaves; 2 bay leaves; 2 cups chopped leek greens and the root; 2 to 3 celery stalks, chopped, plus a handful of celery leaves; 1 cup milk or light cream; 1 cup milk or light cream; 1 tablespoon chopped lovage; 2 tablespoons butter; 2 tablespoons chopped parsley; 2 cups diced celery, in small, even pieces; 1 small red or yellow onion, finely diced; 1 small red or yellow onion, finely diced; 2 teaspoons finely chopped lovage leaves or lovage butter; ½ cup cooked white rice; freshly ground pepper; 2 teaspoons finely chopped lovage leaves or lovage butter

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

It’s the herb, lovage, that gives this soup its strong personality and particular edge of flavor, but even without it—and it’s not easy to find—this soup is unusual and fortifying, with a clean, bracing taste. Everyone uses diced raw celery for its nice crunchy texture, but it’s also delicious as a cooked vegetable.

Lovage isn’t something you can find in a supermarket, at least in mine. But it might be someday, or you might be able to find it at farmers’ markets; if you garden, you

Ingredients

Starter
Soup
Gluten-free
Vegetarian

Ingredients

Method