Wild Garlic, Lemon & Lovage Soup recipe
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|Allergy list||Milk, Wheat|
|Misc||Pre-preparable, Serve Hot|
|Description||A deliciously fresh and delicate soup with heirloom herbs that is perfect for a cold winter's day.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1 medium onion (finely chopped)
- 1 bunch wild garlic (or chives, finely chopped)
- ½ head celery (finely chopped)
- 2 stems lovage (fresh and finely chopped - or 1/2 teaspoon dried lovage)
- 1 lemon (grated zest and juice)
- 7oz rice
- 1 litre vegetable stock
- salt (to season)
- pepper (to season)
- butter (or vegetable oil for sweating the vegetables)
Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes.
Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft.
Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.
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