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Sharon's Potato Soup With Lavender (Vegetarian-Friendly)

12 teaspoon cumin seed
1 tablespoon dried culinary lavender buds
14 cup unsalted butter
3 leeks, cut in half lengthwise and thinly sliced (white and pale green parts only)
1 medium carrot, diced
1 stalk celery & leaves, sliced
1 -2 garlic clove
1 12 tablespoons all-purpose flour
8 cups chicken broth or 8 cups vegetable broth
5 medium yukon gold potatoes, peeled and thinly sliced (original recipe used russets-also, your choice to peel the Yukons)
1 large fresh poblano pepper, roasted, peeled, seeded, and chopped
1 teaspoon TABASCO brand Chipotle Pepper Sauce or 1 teaspoon minced chipotle chile in adobo
12 tablespoon black peppercorns
2 bay leaves
1 cup heavy cream
sea salt & freshly ground black pepper
fresh chives or green onion, chopped, for garnish


Toast the cumin seeds 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 5 minutes, or until leeks are soft. Stir in the flour. Add the broth, potatoes, poblano peppers, Tabasco chipotle sauce (or chipotle in adobe peppers), and cumin/ lavender mixture. Tie up the peppercorns and bay leaves in a small square of cheesecloth or tea infuser and add to the pot. Simmer for 25 minutes, or until the potatoes are fork tender. Remove and discard the cheesecloth bundle. Optional : *Using an immersion blender or food processor and working in batches, blend the soup until smooth. *Note: I didn't puree the soup although again, that is your choice. I *much* preferred the soup not pureed. Stir in the heavy cream being careful not to boil or burn the soup. Season with salt and pepper. Ladle into individual soup bowls and sprinkle with fresh chives or green onions.

Source: www.food.com