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
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.