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Cream of Lovage Soup with Edible Spring Herb Flowers<\/p>\nCream of Lovage Soup with Edible Spring Herb Flowers<\/p>\n
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2 T. salted butter<\/p>\n
1 medium cooking onion, finely chopped<\/p>\n
2 cups loosely packed, chopped fresh lovage leaves<\/p>\n
8 cups chicken stock<\/p>\n
4 medium Yukon gold potatoes, peeled and cut into 1-inch cubes<\/p>\n
Coarse sea salt and cracked black pepper<\/p>\n
Small handful fresh spring herb flowers<\/p>\n
2 T. hemp or good quality olive oil<\/p>\n
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In a large stockpot or Dutch oven over medium heat, melt the butter. Add the chopped onions and saut\u00e9 for 4-5 minutes, or until slightly translucent. Add the lovage and saut\u00e9 until it wilts, 1-2 minutes. Add the chicken stock and potatoes and increase the heat to medium-high. Bring to a boil for 15-20 minutes, or until the potatoes are soft and break apart easily with a fork. Remove from the heat and let cool completely. Once the soup is completely cool, working in batches, puree the soup in a blender until smooth. Return to the pot and warm through over medium heat. Season to taste with salt and pepper, and drizzle with hemp or olive oil. Serve garnished with fresh herb flower blossoms. I love rosemary and sweet cicely, but experiment with your own favorites.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cream of Lovage Soup with Edible Spring Herb Flowers 2 T. salted butter 1 medium cooking onion, finely chopped 2 cups loosely packed, chopped fresh lovage leaves 8 cups chicken stock 4 medium Yukon gold potatoes, peeled and cut into 1-inch cubes Coarse sea salt and cracked black pepper Small handful fresh spring herb flowers 2 T. hemp or good quality olive oil In a large stockpot or Dutch oven over medium heat, melt the butter. Add the…<\/p>\n