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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together. | 2. Add the stock and milk, simmering until the potatoes are nearly tender. | 3. When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required. | 4. Check the seasoning and add salt and pepper to taste. | 5. Return to the saucepan and heat through gently - do NOT allow the soup to boil. | 6. Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls. | 7. This travels very well in a thermos flask for a warming picnic soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
potato	1		scrubbed cubed	-	-	-	-
vegetable stock chicken	1/2			-	-	-	-
milk	1/2			74.42	5.8316	3.843	3.9894
lovage	5	tablespoons	chopped	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.