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Cold potato soup with lovage and smoked salmon

Having a small urban garden proves you don't need a huge plot to put home-grown edibles on the table. This recipe contains fresh herbs you can grow just about anywhere

Recipe by Dana Mccauley

##INGREDIENTS (makes 6 servings)## * 3 tbsp butter * 1 cup thinly sliced leeks (white part only) * 1/4 cup chopped celery * 2 tbsp chopped fresh lovage leaves * 1/4 tsp (or to taste) each salt and white pepper * 3 cups peeled and diced russet potatoes, about 2 large * 5 cups chicken or vegetable broth * 1 cup whipping cream * 1 tsp (or to taste) lemon juice * 4 oz thinly sliced smoked salmon * lovage leaves for garnish

(see INSTRUCTIONS below)

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##INSTRUCTIONS## 1. Melt the butter in a large saucepan set over medium heat. Add the leeks, celery, lovage, salt and pepper. Partially cover and cook, stirring occasionally, for 10 minutes or until softened. Add the potatoes and broth. Bring to a boil. Reduce heat and simmer for 30 minutes. 2. Remove from heat and purée in a blender. Strain the soup through a sieve into a bowl. Cover and refrigerate until chilled. Stir in cream. Add lemon juice, salt and pepper to taste. 3. Slice salmon into long strips, each about 1 1/2 inches wide. Roll into rosette shapes. Ladle cold soup into chilled bowls. Garnish with salmon rosettes and additional lovage leaves. Makes 6 servings.

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