Method
1. Step 1
Melt the butter in a large pan and add lovage, leeks, onions, potatoes garlic, thyme and cook gently until soft but not too coloured.
2. Step 2
Add the stock and simmer for about 30 minutes until all of the vegetables are soft
3. Step 3
Add the lettuce leaves and cook for a further few minutes until wilted.
4. Step 4
Put the mixture in a food processor and blitz under smooth and velvety. Season to taste
5. Step 5
Serve topped with cheese Crostini. This soup can be served hot or chilled
14TH NOVEMBER 2013
Lovage, Lettuce and Leek Soup with Lincolnshire Poacher Crostini
Ingredients
Ingredients:
- 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
- Crostini
- Slices of French stick, grilled and topped with grated Lincolnshire Poacher Cheese and finished under the grill to serve
