Lavender Potato Soup
Say good bye to ordinary canned soup and say hello to Lavender Potato Soup.
dried culinary lavender
leeks, cut in half lengthwise and thinly sliced (white and pale green parts only)
medium carrots diced
celery rib with leaves, finely chopped
garlic cloves chopped
medium russet potatoes, peeled & thinly sliced
fresh medium poblano chili peppers, roasted, peeled, seed, and chopped
minced chipotle pepper in adobo sauce
Sea salt and freshly ground pepper
green onions, chopped
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.