Chef Gerald Roser, Head Chef of our Award winning Mirabelle Restaurant has shared one of his favourite summer soups with us using the herb Lovage from our hotel herb garden.
You may have read in a recent blog entitled 'Grand Kitchen Herb Garden in the Making' how our hotel gardener had started work earlier on in the year on this new project and the first crops are now coming together! Lovage was the first herb requested by the Chefs to be planted due to its versatility.
Lovage is a large edible white-flowered plant of the Parsley family. It is a true perennial and very hardy. Most of the plants will happily provide flowers for at least 3 years. Lovage is also one of the oldest English herbs to be cultivated in gardens across the country.
It's not just the leaves that can be used, the seeds, which resemble fennel can be added to a Lovage Cordial with Brandy for a tasty warming winter toddy.
Anyway, we are here to share with you this simple, yet delicious soup... or Vichyssoise as Chef would prefer to call it!....
Recipe:
150g Unsalted butter
120g White of Leeks (chopped)
1 large Shallot (chopped)
500g Potatoes (sliced)
750ml Vegetable stock
400g Lovage Leaves
400ml Milk
200ml Double cream
Method:
Melt the butter in a large pan, add the white of the leeks and shallot. Cook gently until the Leeks and Onions are translucent, not burnt.
Add the Lovage leaves and boil rapidly for about 3 / 4 minutes. Puree in a blender until smooth and pass through a fine sieve.
Add the double cream, season with salt, pepper and nutmeg to taste.
Chill before serving....... And that's it! This recipe will serve 6 guests!