Lovage is one of the first herbs to appear in the spring and the first to leave when the weather gets hot. My mother in law introduced this herb to me years ago, snipped into salads or on sandwiches or in this delightful soup, that is delicious hot or cold. Lovage tastes a lot like celery but stronger. I have also made this soup by adding flour and less stock but I kind of like the way the potatoes give the soup more body. If you use vegetable stock, make sure it is blond in color, otherwise it will change the color of the soup. I added 2 cups of vegetable stock and a little more lovage after pureeing. Milk or cream would be nice too.
1 onion, chopped
2 T. olive oil
1 large stem of lovage, leaves removed and chopped
3 yukon gold potatoes, peeled and diced
1 quart of vegetable or chicken stock
optional: milk or cream
Heat the olive oil in a sauce pan and add the onions. Cook over medium heat until lightly colored. Add the potatoes, lovage and chicken stock. Cook for 15-20 minutes, until potatoes are tender. Cool and puree in blender. You can thin with more stock or dairy. Season to taste with salt and pepper.