INGREDIENTS

INSTRUCTIONS

Put the onion into a heavy-based saucepan.  Add the stock and bring to
boiling point very slowly so the onion begins to soften a little.
Meanwhile coarsely chop a small handful (5 or so tablespoons) of
lovage. Add the potato and herbs to the pan and pour on 1/2 pint
buttermilk. Increase the heat very slightly and bring the mixture to  a
bare simmer. Stir vigorously all the while as the potato starch  will
thicken the soup, which may stick to the pan base. Half-cover  the pan
and reduce heat as low as possible once again.  Cook very  gently
indeed, stirring occasionally, until the potatoes are  perfectly
tender.  Whizz the contents of the pan to a smooth puree. Season with
salt and  pepper and with extra lovage if you like. Whizz again and
thin to  taste with a little more stock or buttermilk. Reheat gently or
chill  thoroughly before serving, then garnish with a swirl of
buttermilk  and a small flotilla of chopped fresh lovage.  Source:
Philippa Davenport in "Country Living" (British), May 1988.  Typed for
you by Karen Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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