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Lovage and Basil Soup


Serves 4 to 6


2 Tbs butter

1 Tbs canola oil

2 cups yellow onions, chopped

½ lb potatoes, peeled and cut into ½" pieces

¼ cup fresh lovage, stems and leaves, coarsely chopped

2 cups vegetable stock or canned vegetable broth

½ cup dry white wine

½ cup water

1 cup fresh basil leaves


Heat the butter and oil in a saucepan over medium-high heat.

Add the onions and cook, stirring for about six minutes, or until soft.

Add the potatoes and lovage, and cook, continuing to stir, for about five minutes, or until the potatoes loose their raw look and the lovage becomes soft.

Add the stock or broth, wine and water, and cover. Reduce heat to low and simmer until the potatoes are very tender, or about 30 minutes.

Add the basil and cook for 30 seconds.

Remove from heat and purée in a blender, food processor, or food mill.

Serve hot or refrigerate and serve cold.

Oster, Maggie, Gilbertie, Sal. The Herbal Palate Cookbook: Pownal, VT: Storey Communications, 1996.


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