Lovage Soup

In the melted, but not browned, butter, saute the garlic, parsley and celery, season with nutmeg, pepper and salt and add the chopped lovage. Soak the bread briefly in a little clear soup, squeeze it out and crumble it into the pot. Pour the boiling clear soup over it and let the mixture simmer gently for about 10 minutes with the lid closed. Then puree it with a hand mixer and heat it up again. To serve, remove the soup from the heat, stir in the whipped cream and season to taste.

Tip: The lovage is a little bit peppery, so you should season the soup with pepper only sparingly.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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