This recipe is from Nourished Kitchen, May 2012
Prep time: 5 minutes
Cook Time:40 minutes0 minutes
Servings: 2 quarts
2 tbsp. butter or olive oil
1 bunch green onions (white and light green parts, chopped)
1 medium yellow onion (peeled and chopped)
3 medium Russet potatoes (peeled and chopped)
1 bunch 1 oz lovage leaves (chopped fine)
heavy cream (to serve)
- Melt the butter in a heavy-bottomed stock pot over medium-high heat. When it froths, reduce the heat to medium and stir in yellow and green onions. Fry until fragrant, about five minutes.
- Pour in chicken stock and stir in chopped potatoes. Simmer, covered, about thirty minutes or until potatoes are tender. Stir in lovage and simmer, covered, a further five or six minutes.
- Remove from the hear and blend with an immersion blender until smooth. Season with unrefined sea salt and freshly ground pepper. Stir in a spoonful of heavy cream and serve.