I love all things spring in the garden. My favourites are the crocuses, squills and daffidols for their delightful colour. A close second are the edibles: chives, parsley and pansies for our salads. And the newest one for me, Loveage. This is the third year for loveage in our garden and it seems to have grown a foot a day, into a grand statement in its sunny corner. Today, I had my first taste of spring loveage in soup and, the youngest of leaves, in a small salad along with chives, parsley and a pansy.
Such a delight to my taste buds.
Sweet and comforting when cooked with home made bone broth. Not only does it taste good, as an herb it has been touted to have an array of health benefits ranging from easing digestion, and menstrual discomfort to promoting healthy skin and supporting joint health.
Loveage can be used in place of celery in soups, stocks and stews. It does have a stronger and more distinct flavour, so I generally use less loveage than I would celery.
A delightfully sweet spring soup.
- 2 tbsp butter, ghee or lard
- 1 onion peeled and chopped
- 2 medium carrots washed and chopped
- 1 large parsnip (potato works well too) washed, peeled and chopped
- 4 cups homemade bone broth (chicken or turkey)
- 2 tbsp – 1/4 cup finely chopped loveage leaves
- Saute onions gently in fat until tender.
- Add carrots and parsnip. Cover and cook gently, stirring occasionally. About 20 minutes.
- Add broth bring to boil, skim. Add potato if using, and cook until all vegetables are tender. About half an hour.
- Add loveage and simmer another 5 minutes.
- Puree soup with hand held blender. Ladle into bowls and serve with cultured cream.