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Lovage Soup with Dumplings

Trudy’s Lovage Soup with Dumplings
Makes 8 Cups
Lovage is a nutty, flavorful herb that Trudy Schenk grows in her garden, which I walk over to pick from frequently.  Her plant is from Germany. Lovage is especially tasty with potatoes, peas, beans and lentils. Trudy says chives are also used a LOT in German cooking.

Update: after we moved to Orem in 2009, Trudy told me she would not give me a start of her plant for my garden…that if I wanted lovage, I’d have to drive to her home to pick some! :)

2 quarts water
2 TBL chopped Lovage
2 TBL chopped celery
1 TBL chopped parsley
½ C chopped carrots, or julienne
1 TBL chopped onion
1 small veal fillet (optional)
Chives, chopped for garnish

½ stick butter, softened
1 egg
nutmeg and salt

1.     Boil broth for 30 minutes and season to taste with salt and pepper.
2.     For dumplings:  to the butter and egg, add enough flour to make a soft dough.  Season with salt and fresh-ground nutmeg.  Drop by teaspoon (using two regular spoons), into boiling broth.  Dumplings will come to the top when ready. 
3.     To serve:  put croutons in bottom of individual bowls, or large soup tureen.  Add broth with dumplings.  Sprinkle with chives.


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