Carrot, Celery, Potato and Lovage Soup

Lovage is, in fact, a very good substitute for celery in soups but in this case you will use both.


  • 6 oz (175 g) potatoes, peeled and cubed
  • 1 medium onion, sliced
  • 2 large sticks celery, sliced
  • 10 oz (275 g) carrots, peeled and sliced
  • 1 oz (25 g) butter
  • pints (1.4 litres) good chicken stock
  • Sea salt and freshly ground black pepper
  • Fresh lovage leaves


Cook the onion, celery and carrots in the butter until softened. Add the potatoes and stock and simmer until cooked.

Remove from the heat, liquidise with the lovage leaves and seasoning. Serve, reheated, with a little sprinkling of chopped lovage leaves.

It is said that if you bury little new potatoes in a sealed tin in sand in the garden, you will be able to dig them up on Christmas Day as fresh as the day you put them there.