Lovage is a perennial herb with a pronounced celery flavour. Use it sparingly to enhance the flavour of soups, stews and stocks.
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.
© 2001 Darina Allen. All rights reserved.