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This soup is Comfort Food par excellence... says my mate Cathy Mason
Serves 3 for lunch or 4-5 peeps as a starter.
2 large onions, peeled and chopped
1 large carrot, peeled and chopped
1 large or 2 medium potatoes, peeled and chopped
half a head of celery, washed and sliced
2 tblsps. olive oil
500ml vegetable stock
handful of young lovage leaves, washed and de-stalked
100ml cream
100ml milk
2 egg yolks
salt and freshly ground black pepper
Saute all the vegetables in the olive oil for a few minutes.
Pour in the veg stock. Bring to the boil, turn down to a simmer, put a lid on the pan and cook for about 30 mins, until veg tender.
Put the lovage leaves in, and blend the soup with a wand-whizzer in the pan (or in a food processor, then return to the pan). Towards the end of this, add the milk, cream and egg yolks.
Reheat gently to serve, but don't let it boil, or you'll curdle the egg yolks (!)
Serves 3 for lunch or 4-5 peeps as a starter.
2 large onions, peeled and chopped
1 large carrot, peeled and chopped
1 large or 2 medium potatoes, peeled and chopped
half a head of celery, washed and sliced
2 tblsps. olive oil
500ml vegetable stock
handful of young lovage leaves, washed and de-stalked
100ml cream
100ml milk
2 egg yolks
salt and freshly ground black pepper
Saute all the vegetables in the olive oil for a few minutes.
Pour in the veg stock. Bring to the boil, turn down to a simmer, put a lid on the pan and cook for about 30 mins, until veg tender.
Put the lovage leaves in, and blend the soup with a wand-whizzer in the pan (or in a food processor, then return to the pan). Towards the end of this, add the milk, cream and egg yolks.
Reheat gently to serve, but don't let it boil, or you'll curdle the egg yolks (!)
