Lovage Recipes for Summer - WSJ

The Wall Street Journal's recent article Lovage Recipes for Summer has us craving all of these fresh treats!

Summer Vichyssoise With GreenPeas & Lovage

Active Time: 10 minutes Total Time: 4¼ hours (includes chilling) Serves: 6-8

ingredients

• 5 large Yukon Gold or other waxy potatoes, peeled and cut into ½-inch dice
• 4 large leeks, green parts removed and thinly sliced crosswise
• 4 cups unsalted chicken stock or vegetable stock
• 4 cups whole milk
• 2 teaspoons salt, plus more, to taste
• 5 tablespoons fresh lovage leaves, coarsely chopped, plus 1 tablespoon finely julienned, for garnish
• Freshly ground white or black pepper, to taste
• 2 cups frozen green peas, thawed
• 2 tablespoons minced chives, for garnish
• Crème fraîche or plain yogurt, for garnish (optional)
  

what to do?

1. In a large saucepan, bring potatoes, leeks, stock, milk, salt, chopped lovage and pepper to a simmer over medium-high heat. Reduce heat to medium-low, partially cover pot and simmer until potatoes are very tender, 20-30 minutes. Use a potato masher to roughly smash about half the potatoes. Add peas and cook until heated through, about 1 minute.
2. Place pot in a large bowl of ice water and stir to cool soup to room temperature. Refrigerate until soup is thoroughly chilled, at least 4 hours.
3. Once soup is chilled, thin it with more milk, if necessary. Season with salt to taste.
4. Serve soup cold in chilled bowls and garnish with chives, julienned lovage and dollops of crème fraîche or yogurt, if desired.
   

Lovage Bloody Mary

Active Time: 10 minutes Total Time: 2¼ hours Serves: 6

ingredients

• 36 ounces vodka
• 12 ounces tomato juice, chilled
• 4 tablespoons fresh-squeezed lemon juice
• 6 dashes Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon celery salt
• 1/8 teaspoon Tabasco sauce, plus more to taste
• 2 teaspoons prepared horseradish, plus more to taste
• 2 tablespoons minced lovage leaves, plus 6 lovage stalks, for "straws"
• 6 lemon wedges, for garnish

what to do?

In a large pitcher, combine all ingredients except lovage stalks and lemon wedges. Cover and refrigerate to chill, at least 2 hours. Pour into six tall glasses filled with ice. Place a lovage-stalk "straw" in each glass, and garnish with lemon wedges.

Lovage, Caramelized-Onion and Potato Frittata

ingredients

• 6 small potatoes (about ½ pound)
• 5 tablespoons olive oil
• 4 tablespoons butter
• 2 cloves garlic, smashed
• 4 large yellow onions, thinly sliced
• Salt and freshly ground black pepper
• 8 large eggs, room temperature
• 1 tablespoon lovage leaves, chopped, plus additional for garnish

what to do?

• Preheat oven to 400 degrees. Rub potatoes with 1 tablespoon oil. Place on a baking sheet and roast 30 minutes. When potatoes are cool enough to handle, slice thinly crosswise. Set aside.
  

Total Time: 45 minutes Serves: 8

• Meanwhile, in a 9-inch nonstick skillet, heat 2 tablespoons each oil and butter over medium heat. Add 1 clove garlic and cook until beginning to brown, about 2 minutes. Add onions and salt and pepper to taste. Sauté, stirring often, until darkly caramelized, 10-15 minutes. Use a slotted spoon to remove garlic and discard. Remove onion mixture from pan and set aside.
  


• Preheat broiler to high. In a large bowl, whisk eggs. Stir in potatoes, onions and chopped lovage, and season with salt and pepper to taste.
  


• Rinse and dry skillet. Place skillet over medium heat and add remaining butter and oil. When butter begins to foam, reduce heat to lowest possible setting. Add egg mixture and cook until set and only top surface of frittata is runny, 10-15 minutes. Set skillet under broiler until top is just set and only lightly browned, 30-60 seconds. Loosen edges of frittata with a spatula and slide onto a platter. Sprinkle with chopped lovage. Serve warm or at room temperature.