45 mins cook | 5 mins prep
Servings: 6 - 8
- 2 tablespoon butter
- 1 bunch green onions, white and light green parts, chopped
- 1 medium yellow onion, peeled and chopped
- 2 quarts chicken stock
- 3 medium Russet potatoes, peeled and chopped
- 1 bunch (1 oz) Lovage leaves, finely chopped
- heavy cream, to serve
- Melt the butter in a heavy-bottomed stock pot over medium - high heat.
- When it froths, reduce the heat to medium and stir in green and yellow onions.
- Fry until fragrant, about five minutes.
- Pour in chicken stock and stir in chopped potatoes.
- Simmer, covered, about 30 minutes, or until potatoes are tender.
- Stir in Lovage and simmer, covered, a further 5 - 6 minutes.
- Remove from heat and blend with an immersion blender until smooth.
- Season with unrefined sea salt and freshly ground pepper.
- Stir in a spoonful of heavy cream and serve.
Lovage introduces a wonderful herbal flavor to this simple creamy soup!