Lavender Potato Soup
Say good bye to ordinary canned soup and say hello to Lavender Potato Soup.
Servings
8-10
Servings
8-10
Ingredients
1
tsp
cumin seeds
1 ½
tbsp
dried culinary lavender
¼
pound
unsalted butter
6
leeks, cut in half lengthwise and thinly sliced (white and pale green parts only)
2
medium carrots diced
1
celery rib with leaves, finely chopped
3
garlic cloves chopped
3
tbsp
all-purpose flour
16
cups
chicken broth
10
medium russet potatoes, peeled & thinly sliced
3
fresh medium poblano chili peppers, roasted, peeled, seed, and chopped
2
tsp
minced chipotle pepper in adobo sauce
1
tbsp
black peppercorns
4
bay leaves
2
cups
heavy cream
Sea salt and freshly ground pepper
6
green onions, chopped
Instructions
Toast cumin in a dry skillet over medium heat until fragrant, about 2 minutes.
Transfer to a spice grinder and add the lavender. Pulse until finely ground.
Melt the butter in a large pot over medium heat.
Add the leeks, carrots, celery, and garlic.
Cook for 5 minutes, or until the leeks are soft.
Stir in the flour.
Add broth, potatoes, poblano peppers, chipotle pepper and lavender mixture.
Tie up the peppercorns and bay leaves in cheesecloth and add to the pot.
Simmer for 25 minutes, or until potatoes are tender. Remove and discard cheesecloth bundle.
Use a handheld blend or a food process (work in batches) to blend soup until smooth.
Stir in the cream.
Season with salt and pepper & ladle into individual bowls; sprinkle with the green onions and/or extra lavender blossoms.