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Conversations
Director Lucy Smith
Conroy
Lettice and
Lovage's Lettice Douffet, Patricia Hodges
by
Ben Calvert, Production Dramaturg
Royal
Departures
by
Ben Calvert, Production Dramaturg
Peter
Shaffer
A
biography of the Lettice and Lovage playwright
A
Recipe for Potato and Lovage Soup
A
Glossary of Key Architectural Terms
A
Recipe for Potato and Lovage Soup
Lovage
is a Mediterranean perennial plant (Levisticum officinale)
having edible leaves and leafstalks and small, aromatic, seedlike
fruit used as seasoning. It is a very old herb with a unique flavor
giving a distinctive savoury note with a hint of curry. You can
use it much like you would celery or parsley, but with a lighter
hand because it has a stronger flavor.
Ingredients:
2 Tbsp. olive oil
1 onion, chopped
3 cups potatoes, peeled and cubed
3 cups water
Approx. 1 1/4 cups milk
3 Tbsp. minced fresh lovage plus garnish
salt and black pepper to taste
Heat the
oil in a large saucepan and add the onions and potatoes. Cook
over low heat for 10 minutes. Add 3 cups of water and continue
simmering until the potatoes are tender. Remove from the heat
and allow to cool slightly. Puree the cooled mixture in a food
processor or blender. Place into a clean pan and stir in the lovage
and milk slowly, stopping when you feel it’s the right thickness.
Heat through, and serve with a garnish of lovage leaves. Makes
4 servings.
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