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! :)

Broth:

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

Croutons

Dumplings:

½ stick butter, softened

1 egg

flour

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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