Lovage, Potato & Buttermilk Soup
Submitted by lisale
Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minLovage is an underused herb that tastes like a cross between celery and parsley but with more intensity. Paired with grated potato and tangy buttermilk, it makes a soup that’s surprisingly light and aromatic for something so creamy-looking.
Grating the potatoes coarsely instead of dicing them is the clever shortcut here. Grated potato releases its starch quickly, thickening the soup naturally as it simmers without needing any cream, flour, or roux. That starch also gives the finished puree a silky body that feels richer than it actually is.
The whole thing cooks low and slow on barely a simmer. Vigorous boiling would break the buttermilk and make the soup grainy. Gentle heat keeps everything smooth, and constant stirring prevents the starchy potatoes from catching on the bottom of the pan.
After blending, taste and add more lovage if the herb flavor needs a boost. The soup works both ways: reheated gently for a warm bowl or chilled thoroughly for a cold summer starter. Finish with a swirl of buttermilk and chopped fresh lovage on top.
Kitchen Tips
- Stir frequently during cooking. Potato starch settles and scorches quickly on the pan base, especially at low heat.
- Use young lovage leaves if possible. Mature leaves can taste overpowering and slightly bitter.
- If lovage is hard to find, celery leaves are the closest substitute, though milder.
- Thin the soup after blending if needed. It thickens considerably as the potato starch cools.
Variations
- Serve chilled with a squeeze of lemon juice for a refreshing summer soup.
- Add a handful of watercress or spinach when blending for a greener color and peppery flavor.
- Use vegetable stock instead of chicken broth for a fully vegetarian version.
Ingredients
Directions
Put the onion into a heavy-based saucepan.
Add the stock and bring to boiling point very slowly so the onion begins to soften a little.
Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage.
Add the potato and herbs to the pan and pour on ½ pint buttermilk.
Increase the heat very slightly and bring the mixture to a bare simmer.
Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base.
Half-cover the pan and reduce heat as low as possible once again.
Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender.
Whizz the contents of the pan to a smooth puree.
Season with salt and pepper and with extra lovage if you like.
Whizz again and thin to taste with a little more stock or Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small flotilla of chopped fresh lovage.
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