At the Boulder Famers Market, I stumbled upon bunches of lovage which I had never actually seen in person before. I had only heard of lovage once while dining at Husk in Nashville. Ever since then, I’ve been on the lookout for it. You can imagine my excitement upon first sight of the aromatic herb.

It is a mystery as to why so few people talk about / use lovage. It is an incredible herb with a celery-like flavor. Imagine celery + parsley + curry (maybe) – that is the flavor you get from lovage. From what I read, you can use it in soups, stews, Bloody Mary’s, breads, pickling mixtures, salads. I even found a recipe to make Lovage Salt (imagine that on the rim of a Bloody Mary – yum!). 

Instantly after purchasing the bunch of lovage, I bit in to one of the leaves. STRONG in flavor, it is obvious that just one little lovage leaf would be plenty to season a dish. It was also obvious that lovage would pair well with pears. That thought probably stemmed from the farmer telling me that most of the people who buy lovage from him use it for juicing – in my mind, pear + lovage seems like the perfect combo.

I didn’t end up juicing the two, I made soup instead – a soup that proves lovage and pear partner well together – a soup that is just as good served chilled as it is served warm.


Pear Lovage Soup
  • 3 pears, chopped
  • ½ cup lovage, chopped
  • 1 yellow onion, chopped
  • 3 cups vegetable stock
  • 1 cup almond milk
  • 2 tbsp. non-dairy butter
  • ½ cup almond milk yogurt - optional
  1. In a large saucepan, sauté the onion in butter until fragrant, about 5-8 mins.
  2. Add the pear, lovage, and vegetable stock to the pan and cover.
  3. Simmer until the pear is very soft, about 15 minutes.
  4. Pour the mixture in to a food processor or a blender and puree until smooth. You may have to do this in two different batches.
  5. Pour the mixture back in to the saucepan and add the almond milk. Gently reheat then serve.
  6. Optional: For a sweeter taste, and creamier texture, stir in a few tablespoons of yogurt.


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