Love that Lovage!
Lovage is a Mediterranean herb, its name derived from “love ache” (it was once used in
love potion and aphrodisiac concoctions). When cooking with lovage you can use it as a
substitute for recipes that call for celery or celery seed.
Make lovage tea by steeping 1 tsp of finely chopped leaves in boiling water for 5 minutes.
Toss lovage in your summer salad, roast with your fish or chicken or make Lovage Soup!
Lovage Soup (nourishedkitchen.com/lovage-soup/)
1 T butter, 1 chopped green onion (all parts), 1 chopped yellow onion, 2 quarts bone broth,
3 medium (peeled and chopped) russet potatoes, 1 bunch (chopped) lovage leaves, heavy
cream (to serve)
• Melt butter in heavy bottomed stock pot until it froths, reduce heat to medium and
stir in green and yellow onions, fry until fragrant (approx. 5 minutes)
• Add bone broth and chopped potatoes. Cover and simmer approx.
30 minutes until potatoes are tender. Stir in lovage and simmer another 5 minutes.
• Remove from heat. Blend until smooth. Season with sea salt and pepper.
Stir in a spoonful of heavy cream. Serve.