Lovage and Sorrel soup with hay-smoked oil
Lovage is an old English herb, reminiscent of celery, sometimes known as ‘love parsley’; Sorrel is a lemony leaf. The combination makes a refreshing summer soup. I garnished it with some hay-smoked rapeseed oil I bought in Denmark.
I have lovage and sorrel growing in my garden. I tried to use as much as I could from my kitchen garden for this meal. Julys good weather has meant that the garden seems a little confused about the season; my blackberries, jalapenos and tomatillos are ready early.
Makes about a litre (enough for 6 people)
500g (2 or 3 cups) lovage
100g (1 cup) sorrel leaves
1 litre (4 cups) vegetable stock
250ml (11/2 cups) creme fraiche
Sea salt to taste
Pepper to taste
A few drops smoked rapeseed oil
Wash the lovage and sorrel, remove the thick stems. Make the stock, and in a powerful blender mix a little of the stock and the herbs together until finely blended. Then add the rest of the stock and the creme fraiche. Blend until smooth. Season and when serving add a little flavoured oil.
If you want a thicker, heartier soup, add half a kilo (4 potatoes) of boiled potatoes to the stock and blend that in.
The next Secret Garden supper club is on September 21st.
Tickets here: http://www.wegottickets.com/event/284184