Sharon's Potato Soup With Lavender (Vegetarian-Friendly)
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄2 teaspoon cumin seed
- 1 tablespoon dried culinary lavender buds
- 1⁄4 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 1⁄2 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
- 1⁄2 tablespoon black peppercorns
- 2 bay leaves
- 1 cup heavy cream
- sea salt & freshly ground black pepper
- fresh chives or green onion, chopped, for garnish
directions
- 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.
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RECIPE SUBMITTED BY
COOKGIRl
United States