Lovage, Potato & Buttermilk Soup

1. 1

   Put the onion into a heavy-based saucepan.

2. 2

   Add the stock and bring to boiling point very slowly so the onion begins to soften a little.

3. 3

   Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage.

4. 4

   Add the potato and herbs to the pan and pour on 1/2 pint buttermilk.

5. 5

   Increase the heat very slightly and bring the mixture to a bare simmer.

6. 6

   Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base.

7. 7

   Half-cover the pan and reduce heat as low as possible once again.

8. 8

   Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender.

9. 9

   Whizz the contents of the pan to a smooth puree.

10. 10

    Season with salt and pepper and with extra lovage if you like.

11. 11

    Whizz again and thin to taste with a little more stock or buttermilk.

12. 12

    Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small piece of chopped fresh lovage.

* Per serving · 4 servings · Values may vary.

No additional tips available.