Celery and Lovage Soup

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Lovage is a perennial herb with a pronounced celery flavour. Use it sparingly to enhance the flavour of soups, stews and stocks.


  • 45 g butter
  • 140 g chopped potatoes
  • 110 g chopped onions
  • 450 g finely chopped celery
  • 2–4 sprigs lovage (optional)
  • salt and freshly ground pepper
  • 900 ml light home-made chicken stock
  • a little cream or creamy milk


Melt the butter in a heavy-bottomed saucepan. When it foams, add the potatoes, onions, celery and lovage; toss in the butter until evenly coated. Season with salt and freshly ground pepper. Cover with a paper lid (to keep in the steam) and the saucepan lid and sweat over a gentle heat for around 10 minutes. Add the stock and simmer until the vegetables are soft but not cooked, approximately 10–12 minutes. Liquidize the soup; add a little more stock or creamy milk to thin to the required consistency. Taste and correct the seasoning.