Friday, March 16, 2007

Lavender Potato Soup

Copyright 2007 by Cooking With The Single Guy


1 lb. purple potatoes, peeled and sliced
1 sweet onion, diced
2 T lavender flowers for cooking
1 T extra virgin olive oil
1 can (14 oz.) chicken broth (or 1 1/2 cups)
1 cup water
2 to 3 oz. creme fraiche or heavy cream
salt to taste

Warm oil in a large saucepan or pot over medium high heat and then add onions. Saute until translucent (about 1 minute) and then add broth and water. Add potatoes and bring to a boil, then reduce to a simmer. Place lavender herbs into a mesh cooking sock or tea bag and then place it into the pot to simmer with the potatoes.

Cook the potatoes until very soft, about 15 to 20 minutes (depends how thick you sliced the potatoes). When done, remove pot from heat. Take out the bag of lavender. With a hand blender, pulse the potatoes into a creamy mixture. (You can also put the potatoes and broth into a blender or food processor to puree.*)

When you have a nice smooth texture, salt to taste and then add either the creme fraiche or heavy cream to make it even smoother.

Makes 2 to 3 servings. Serve with Herbs de Provence crostini.

* When using a blender or food processor, never put hot liquid or fill to the top. Let the broth cool and put small batches to puree.

TIP: Funny thing about the purple potatoes is that if you cool it (such as putting it in the refrigerator to reheat to eat later), they'll turn blue. So don't be surprised if you see a blue pot of liquid. Don't worry, it'll turn back to purple when warmed. If you want to have fun, you can serve it cold to freak people out if you ever have a blue-themed dinner.

EATING LAVENDER: Don't forget that using lavender herbs for this dish to use lavender specifically made for cooking. You can't just use bunch of lavender you find in the aromatherapy section like lavender satchels or potpourri. Those have been chemically treated. Look for cooking lavender in the gourmet cooking or kitchen stores.

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