|
Cream of Asparagus Soup
15-20 spears of Asparagus, steamed
Pinch of thyme
Sauté the leek and asparagus in the white wine until leeks are translucent, toss in spinach, thyme and lavender. Simmer until the liquid is gone – usually 1-3 minutes. Place mixture in a blender with milk and puree.
Serve with a dollop of plain yogurt and thyme leaves. Lavender-Infused Island Seafood Chowder
2 bay leaves Put bay leaves, thyme, and 1 tablespoon of the lavender in a piece of cheesecloth; tie into a sachet with kitchen twine; set aside. In a small saucepan, melt 1/2 cup of the butter and add the 2 tablespoons remaining lavender. Remove from heat, cool, strain, and set aside. In a heavy saucepot over low heat, sauté bacon, onion, celery, and leeks in 1/4 cup of the remaining butter. Add garlic and wine; bring to a boil and cook, uncovered, until wine is reduced by 3/4. Add fish stock and the sachet, reduce heat and simmer for about 20 minutes. Make a roux by heating the remaining 1/4 cup of butter in a small skillet over medium-high heat. Vigorously whisk the flour into the butter. When mixture thins and starts to come to a boil, reduce heat to low and whisk slowly. Stirring constantly, cook until the roux has a toasty aroma, about 2 minutes. Add roux, potatoes, and parsley to the fish stock mixture; simmer until potatoes are just tender. Add fish and cook through; add crabmeat and cream. To serve, ladle soup into serving bowls, top with 1 tablespoon of lavender butter and garnish with parsley. Makes 8 servings. Lavender Tomato Soup
4-5 ripe tomatoes, skins
removed and quartered
Simmer the tomatoes, French Lavender Marinade, and stock. 6-8 minutes. Stir in the bread and serve with fresh basil.
Red Pepper and Chicken Lavender Soup
4 tablespoons French
Lavender Marinade Preheat a grill pan. Moisten chicken, red peppers, and onions with French Lavender Marinade, spread onto a grill and cook for 15 minutes turning the chicken once. Allow the peppers to char, and then remove their skins. Roughly chop the peppers and put them in a large pan with the onions, butter beans, tomatoes, potatoes, and chicken stock. Bring to a simmer and cook until potatoes are soft--10-15 minutes. In the meantime, remove the grilled chicken from the bone. Add at the last minute and serve with crusty bread. Spinach & Carrot Soup With Herbes De Provence 3 Tablespoons Olive oil 2 medium onions, chopped 2 Tablespoons All-purpose flour 2 medium carrots, shredded 1/2 Tablespoon sugar 1/2 Tablespoon Herbes de Provence 1/2 teaspoon seasoned pepper 1/2 teaspoon sea salt 4 cups chicken stock 1- 5 oz. can Fat Free evaporated milk 1- 10 oz. pkg. frozen chopped spinach, thawed Sea Salt & freshly ground black pepper, to taste Garnish with fresh orange zest In a stockpot heat the olive oil & sauté the onions until translucent and starting to brown. Add the carrots and sauté briefly. Next add sugar, herbes de provence, and seasoned pepper and sauté briefly to release the flavors. Stir in flour until smooth and bubbly and slowly add the chicken stock and evaporated skim milk. Add the spinach and bring all to a simmer and cook over low heat for 10–20 minutes. Garnish with fresh orange zest and freshly ground black pepper
|
