Lovage and Lettuce Soup

Lovage has such a distinct flavor that it does well when tamed by gentler ingredients--like the lettuce, cream, white rice, and leeks in this soup. Use young, glossy leaves; when lovage is too mature, it gets bitter and overpowering.

2 tablespoons unsalted butter

2 cups thinly sliced cleaned leeks, white and light green parts only (about 3 medium leeks)

1 tablespoon white rice

About 2 tsp. kosher salt

3/4 cup loosely packed lovage leaves* (1/2 oz.), plus a few leaves for garnish

About 3 1/2 cups roughly chopped romaine lettuce (5 oz.)

1/2 cup heavy whipping cream

Step 1

Melt butter in a large saucepan over medium heat, add leeks, and cook, stirring frequently, until softened, about 10 minutes.

Step 2

Add 4 cups water, rice, and salt. Cover and cook at an even simmer (lift lid to check and lower heat if necessary) until rice is very soft, about 20 minutes. Stir in lovage and romaine. Bring to a boil over high heat and cook 2 minutes.

Step 3

Blend soup, in batches, in a blender until very smooth. Return soup to pan, stir in cream, and bring to a gentle simmer. Ladle into bowls, season with salt to taste, and garnish with remaining lovage leaves.

Step 4

*You can substitute flat-leaf parsley for the lovage, but increase the quantity to 1 1/2 cups (1 oz.).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 200Calories from Fat 77

% Daily Value *
Total Fat 17g27%

Saturated Fat 11g56%
Cholesterol 56mg19%
Sodium 788mg33%
Total Carbohydrate 11g4%

Dietary Fiber 1.8g8%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Lovage and Lettuce Soup