- 250g butter
- 2 medium onion peeled and coarsely chopped
- 1 clove garlic crushed
- large spring onions finely chopped
- 500g Albert Bartlett potatoes peeled and chopped
- 2 litres chicken stock
- 200g grams lovage chopped
- 500 ml double cream
- Salt
- Lemon juice
Lovage & Potato Soup
Ingredients
Method
Heat butter in a large soup pan and gently cook the onion, garlic and spring onion until it begins to soften.
Add the cubed peeled potatoes and stir well to coat.
Add the chicken stock and leave to simmer for 15/20minutes until all the vegetables are tender. Add the lovage leaves and cook for 2 minutes add cream
Transfer the soup to a high speed blender and blend until it reaches a smooth consistency.
Pass though a fine chinois
Season with salt pepper and lemon juice to taste
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