45 mins cook | 5 mins prep

Servings: 6 - 8

  1. Melt the butter in a heavy-bottomed stock pot over medium - high heat.
  2. When it froths, reduce the heat to medium and stir in green and yellow onions.
  3. Fry until fragrant, about five minutes.
  4. Pour in chicken stock and stir in chopped potatoes.
  5. Simmer, covered, about 30 minutes, or until potatoes are tender.
  6. Stir in Lovage and simmer, covered, a further 5 - 6 minutes.
  7. Remove from heat and blend with an immersion blender until smooth.
  8. Season with unrefined sea salt and freshly ground pepper.
  9. Stir in a spoonful of heavy cream and serve.

Lovage introduces a wonderful herbal flavor to this simple creamy soup!

Intended as a guide only. Results can not be guaranteed.
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