Potato Lovage Soup Food

OLD FASHIONED LOVAGE AND POTATO SOUP

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.

POTATO SOUP

Steps:

• Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
• In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
• Add half the milk and stir until lumps are out of flour mixture.
• Add remaining milk and on med-high heat, heat to a boil.
• Stir almost constantly or it will scorch.
• After boiling, turn heat off and add remaining ingredients.

CELERY POTATO SOUP

Steps:

• Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

POTATO AND LOVAGE SOUP

Steps:

• In a large saucepan begin by cooking your bacon slowly, until crisp. Remove bacon to a side dish and crumble it when cooled.
• In the bacon grease add your chopped onion and sauté till translucent. Now remove your onion to the bacon dish.
• Add your cubed potatoes to the remaining grease. Add the butter if the bacon grease is not sufficient. Sauté until the potato cubes are a little golden but not cooked all the way through.
• Now add your bacon, onions, bay leaves, chicken stock, and salt and pepper. Cook this until your potatoes are thoroughly cooked, about 15-20 minutes.
• Then add your chopped lovage and cook for 10 more minutes or until lovage is tender.
• Finally add your milk and bring back to temperature without boiling or the milk may curdle.
• For a creamier consistency take an immersion blender and partially blend the soup, leaving about 50% of the potatoes whole. Add lovage leaves or fresh parsley for garnish. Serve.