Wild Garlic, Lemon & Lovage Soup.

Herbs on Saturday and a Bowl of Wild Garlic, Lemon & Lovage Soup:
Medicinally, lovage is used for stimulation of digestion and as a remedy for an upset stomach.
Lovage can also help get rid of flatulence.
It can also be used to reduce water retention and can also be used as a deodorant.
Lovage seeds, leaves and stems have a similar flavour to celery and can be used in soups, salads and rice dishes.
The leaf stalks and stem bases can be blanched and eaten as you would celery.
Lovage tea can be made from the dried leaves creating a very agreeable aroma.
The fruit and root are used as flavouring in liqueurs

Caution: Lovage should not be taken during pregnancy or if suffering from kidney disease.
Always consult a qualified medical herbalist before using it for medicinal purposes.

Wild Garlic, Lemon & Lovage Soup.
1 medium onion, finely chopped
1 bunch wild garlic, finely chopped (Or, chives finely chopped)
1/2 head celery, finely copped
2 stems fresh lovage, finely chopped (Or, 1/2 teaspoon dried lovage)
1 lemon, grated zest and juice
200g rice
1l vegetable stock
salt and pepper, to season
a little 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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