Lovage Soda Food

LOVAGE SODA

Lovage Soda image

Dillon created this soda with Emily Crawford, another Seattle chef.

Provided by Martha Stewart

Time 1h

Number Of Ingredients 7

Ingredients

4 cups fresh lovage leaves (about 2 ounces), torn into small pieces, plus 12 lovage stems, trimmed to 10-inch lengths, for "straws" (optional)
2 tablespoons fresh lemon juice (from 1 lemon)
1 1/4 cups sugar
1 teaspoon coarse salt
2 1/2 cups water
Ice, for serving
72 ounces seltzer (8 cups), chilled

Steps:

Place lovage leaves and lemon juice in a large nonreactive bowl and gently smash with the end of a thick wooden spoon or wooden rolling pin until leaves begin to bruise. Add sugar and salt and continue muddling to release the herb's essential oils, about 30 seconds.
Bring the water to a boil. Stir lovage mixture into boiling water, remove from heat, and let infuse 20 minutes.
Pour syrup through a fine sieve into a bowl; discard solids, then refrigerate until cold, about 30 minutes. Fill glasses with ice, add 3 tablespoons syrup to each, and top off each with 3/4 cup seltzer. Garnish drinks with lovage straws and serve immediately.

OLD FASHIONED LOVAGE AND POTATO SOUP

Old Fashioned Lovage and Potato Soup image

A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.

Provided by French Tart

Categories Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 medium onion, peeled and finely chopped
1 tablespoon olive oil
1 kg potato, scrubbed and cubed
1/2 liter good vegetable stock (adjust to give preferred consistency) or 1/2 liter chicken stock (adjust to give preferred consistency)
1/2 liter milk
5 tablespoons chopped lovage (retain small amount for garnish)
salt & pepper

Steps:

In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
Add the stock and milk, simmering until the potatoes are nearly tender.
When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
Check the seasoning and add salt and pepper to taste.
Return to the saucepan and heat through gently - do NOT allow the soup to boil.
Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
This travels very well in a thermos flask for a warming picnic soup.

Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5

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