Lovage and Leek soup

I first discovered lovage at The Lord Crewe Arms in Blanchland, Northumberland. The flavour is a mix of parsley and celery and tastes great in salads and soups. Apparently lovage is named after its use in medieval love potions and aphrodisiac properties.

 

Lovage from my garden 

Ingredients

I made 2 potions worth of soup so scale up as you like

• 1 handful of lovage (leaves and stems)
• 1 leek (finely chopped) 
• 1 small carrot (roughly chopped)
• 1 shallot (finely diced)
• 1 garlic clove 
• 1 cup of garden peas
• olive oil 
• 2 tsp bouillion stock 

Method 

 

1. Start by sautéeing the shallot, carrot and leek in a saucepan until the shallot is translucent then add the garlic clove. 

 2. Add 500 ml of water and the stock to the pan and bring to the boil. Then add the remaining ingredients. Simmer for 5 minutes on a medium heat with the lid on the pan. Blitz the soup and season to taste.