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Pea, Lettuce & Lovage Soup – Random Recipes #10

November 10, 2011
Eat your greens


Random Recipes #10 is double the fun because it is co-hosted by  No Croutons Required, which is a monthly soup-based challenge.

I decided that I wanted to make something from HFW’s River Cottage Cookbook (which came from with my @bbcgoodfood subscription) so I counted the number of soup recipes, picked a number and turned up Pea, Lettuce and Lovage soup.

Lovage. Lovage? Anyone?

Cue some frantic googling and the discovery that Lovage is a plant with edible salad leaves and a flavour and smell not identical but similar to celery but with a slight curry not.(Incidentally it can also be used to make a cordial, which when mixed with Brandy is a winter drink apparently…sounds intriguing, but there’s no brandy in this soup. Sorry) More crucially, it is also not in season at this time of year.

The internet  came to the rescue once again and it seemed that celery leaves were the closest I could get. So, in the ever-present theme of TalesOfPiglingBland, I didn’t have the exact ingredients (though not due to my forgetfulness this time) but I did manage to make a very very nice soup. I can thoroughly recommend it. It’s tasty and very easy to make.

It can be served hot or chilled.

The recipe is already on the Guardian, so I thought it would be fine to share it here.

Simple ingredients, but very tasty

Pea, Lettuce and Lovage Soup 

from The Original River Cottage Cookbook

1 medium onion, chopped
a little butter or olive oil
about 500g of shelled fresh or frozen peas
1 small Cos or romaine lettuce or 2 Litle Gems, shredded
about 700ml good chicken or vegetable stock (I used Marigold Vegetable Bouillon)
5-6 lovage leaves  plus 4 to garnish, or a little more if using celery leaves as they are not as strong
salt and pepper

In a large saucepan, sweat the onion in butter or oil until soft.
Add the peas and lettuce.
Pour over the stock, bring to the boil and simmer for 4-6mins or until the peas are tender.
Remove from the heat and add the lovage/celery leaves.
Blend with a stick blender. Hugh recommends stopping just before it’s completely smooth so that it has a bit of texture. I concur. 

Garnish each bowl of soup with a lovage/celery leaf

What this needs is a big hunk of fresh bread

Thanks to Dom at Belleau Kitchen and Jac at Tinned Tomatoes for organising

2 Comments leave one →
  1. November 29, 2011 5:44 pm

    I have ALWAYS wanted to make this soup… the lettuce bit really intrigues me… I bet it was lovely and sweet… divine… thanks so much for entering this month Gill, much appreciated x

  2. November 29, 2011 6:22 pm

    This sounds delicious! I’m a great believe in celery leaves.

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