LOVAGE SODA
Dillon created this soda with Emily Crawford, another Seattle chef.
Provided by Martha Stewart
Categories Food & Cooking
Time 1h
Number Of Ingredients 7
Steps:
- Place lovage leaves and lemon juice in a large nonreactive bowl and gently smash with the end of a thick wooden spoon or wooden rolling pin until leaves begin to bruise. Add sugar and salt and continue muddling to release the herb's essential oils, about 30 seconds.
- Bring the water to a boil. Stir lovage mixture into boiling water, remove from heat, and let infuse 20 minutes.
- Pour syrup through a fine sieve into a bowl; discard solids, then refrigerate until cold, about 30 minutes. Fill glasses with ice, add 3 tablespoons syrup to each, and top off each with 3/4 cup seltzer. Garnish drinks with lovage straws and serve immediately.
OLD FASHIONED LOVAGE AND POTATO SOUP
A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.
Provided by French Tart
Categories Stocks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
- Add the stock and milk, simmering until the potatoes are nearly tender.
- When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
- Check the seasoning and add salt and pepper to taste.
- Return to the saucepan and heat through gently - do NOT allow the soup to boil.
- Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
- This travels very well in a thermos flask for a warming picnic soup.
Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5
PROSECCO AND LOVAGE COCKTAIL
Steps:
- Combine sugar and a cup of water in a small saucepan, and bring to a boil. Stir until sugar dissolves, then turn off heat. Add lovage leaves and let syrup infuse for 3 hours. Strain, discarding lovage.
- Measure 2 teaspoons syrup (or more to taste) into each of 8 Champagne flutes or other glasses. Top with prosecco and garnish with lime wedges. Leftover syrup is nice tossed with plums.
FRESH PEA & LOVAGE SOUP
Lovage has a delicate celery-like flavour, but if you can't find it, substitute with mint. This soup is lovely either hot or chilled on a summer day
Provided by James Martin
Categories Lunch, Soup
Time 20m
Number Of Ingredients 8
Steps:
- Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.
- Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.
- If you're eating the soup hot, bring to a gentle simmer but don't boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).
Nutrition Facts : Calories 251 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.25 milligram of sodium
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