Recipe: Cream of Lovage Soup

Lovage is often described as a mix between parsley and celery. It’s clean, fresh flavor is perfect in spring soups and salads. This cream of lovage soup is perfect for those chilly spring days.

And did you know the hollow stems make great straws! A delicious way to drink tomato juice or a bloody mary.

Fresh lovage


  • 2 Tablespoons butter or oil
  • 1 bunch green onions, chopped (substitute 1-2 spring garlic, if you’re lucky!)
  • 1 yellow onion, chopped
  • 2 quarts vegetable stock
  • 3 potatoes, chopped
  • 1 bunch lovage, leaves and stems chopped (reserve a few leaves for a garnish)
  • 1 cup heavy cream


  1. Optional: If you prefer, peel your potatoes before you chop them. Potato skins contain heaps of nutrition, so I prefer to keep them on, but some folks dislike the texture.
  2. Melt butter or heat oil in a large stock pot over medium heat.
  3. Stir in green and yellow onions and chopped lovage, sauté until fragrant, about 5 minutes.
  4. Pour in vegetable stock and stir in chopped potatoes.
  5. Cover and simmer for about 30 minutes or until the potatoes are tender.
  6. Remove from heat and blend with an immersion blender until smooth. If you don’t have an immersion blender, you can use a standing blender or food processor.
  7. Stir in heavy cream and heat through.
  8. Season with salt and pepper.
  9. Garnish with a swirl of sour cream, reserved lovage leaves and/or plucked chive blossoms.

Serving suggestions: Try topping this soup with some smoked salmon or crispy bacon. This soup is excellent served with garlic toast.

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