Recipe Ladies Family Herb Garden
4 medium
baked potatoes, peeled and cubed
6 strips
bacon, diced
1 small
sweet yellow onion, finely chopped
1 stalk
celery, finely chopped
1 small
carrot, shredded
¼ cup
all-purpose flour
3 cups milk
1 cup
half-and-half
¼ cup fresh
Lovage, * minced
1
cup grated Swiss cheese
Salt and
fresh ground pepper
In
a saucepan, fry bacon until crisp.
Remove bacon and reserve 1 tablespoon of drippings. Sauté onions, celery and carrots till
tender. In a small bowl, whisk together
flour, half-and-half and milk. Add to
onions mixture and bring to a boil. Cook
and whisk constantly for 1 minute or till slightly thickened. Reduce heat to medium and stir in potatoes
and minced Lovage. Heat through and
season to taste. Remove from heat, stir
in Swiss cheese and garnish with crumbled bacon.
Yield: 4 to 6 servings.
*Harvest
and preparation – For fresh use, harvest young tender leaves as they
mature. Cut early in the morning, just
after the dew has evaporated and before the sun is hot. Discard tough stems. Place leaves in a colander and rinse under
cold running water. Pat dry with paper
towels. Stack leaves together and roll
up. Cut thin slices with a very sharp
knife and mince.
Carolyn
Gass Hardimon, M. S. Home Economist