Lovage Soup

• 2 tablespoons lemon flavored grapeseed oil
• 1 tablespoon butter
• 1 Walla Walla sweet onion
• several green onions
• 4 or 5 Yukon Gold potatoes
• 2 quarts chicken or vegetable broth
• 1.5 ounces lovage (use about 15 or 20 long lovage stems)
• 1 splash cream or half-and-half
• 6 sprigs chives

1. Heat the oil and butter on medium heat in a heavy pot or dutch oven til hot enough to sizzle when the onions are added.
2. Dice the onion and the green onions (both the green and white parts) and add to the oil when it is hot.; saute about 5 minutes, stirring occasionally.
3. Add the broth to the pot and turn the heat to high.
4. Dice the potatoes (no need to peel) and add to the broth as it is heating.
5. When the broth is just about to boil, turn the heat down very low and cover the pot; let it simmer for about a half hour til the potatoes are soft.
6. Remove the lovage leaves from the stems to make 1 or 1.5 oz (it's a LOT of leaves!), and add to the pot once the potatoes are soft. Simmer again (still on low heat) with the lid on for another 6 minutes or so.
7. Remove from the heat and blend thoroughly with an immersion blender.
8. Serve in bowls or cups with salt and pepper to taste, a dollop of cream (or half and half if you prefer to keep the calories a little lower), and a lot of snips of chives.

lemon flavored grapeseed oil, butter, walla walla sweet onion, several green onions, potatoes, chicken, cream, chives

Taken from food52.com/recipes/22676-lovage-soup (may not work)