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Lovage, Lettuce and Leek Soup with Lincolnshire Poacher Crostini

lovage soup


2-4 Stalks and leaves of Lovage – chopped (depending on size)
2 Round lettuce – use all the leaves
2 large leeks – chopped
2 Large potatoes, peeled and diced
2 White Onions, peeled and sliced
Large Sprig Thyme
1 Clove Garlic – crushed
50g butter
1.5 pint vegetable stock
Seasoning to taste
Slices of French stick, grilled and topped with grated Lincolnshire Poacher Cheese and finished under the grill to serve

Melt the butter in a large pan and add lovage, leeks, onions, potatoes garlic, thyme and cook gently until soft but not too coloured.
Add the stock and simmer for about 30 minutes until all of the vegetables are soft
Add the lettuce leaves and cook for a further few minutes until wilted.
Put the mixture in a food processor and blitz under smooth and velvety. Season to taste
Serve topped with cheese Crostini. This soup can be served hot or chilled