Leek, Potato & Lavender Soup
Flowers and herbs give soups a unique flavour – lavender has been used in cooking for many years. It is fairly pungent, so do not use too much.
Preparation: 30 minutes + cooking time: 30 minutes
Plus: Freezing: recommended
- 1 tbsp Vegetable or Olive Oil
- 2 Leeks, chopped, white and green parts separated
- 450g Potatoes, peeled and chopped
- 850ml Vegetable Stock
- 300ml Semi-Skimmed Milk
- 6 Lavender sprigs, tied in a piece of muslin, plus a few petals, to garnish
- Salt and freshly ground Black Pepper
- 4–6 tablespoons Crème Fraîche, to serve
- Heat the oil in a large lidded saucepan.
- Add the white parts of the leeks and sweat, covered, shaking the pan from time to time, until softened but not browned.
- Add the potatoes and stir thoroughly.
- Add the stock, milk and lavender flowers.
- Bring to the boil, cover and simmer for about 30 minutes or until the vegetables are tender.
- Add the green parts of the leeks for the last 10 minutes of cooking.
- Remove the soup from the heat and leave to cool briefly.
- Remove the bundle of lavender and then blend until smooth.
- Adjust the seasoning if necessary and then reheat gently.
- Serve garnished with a spoonful of crème fraîche and a few lavender petals.
This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99
For the complete list of WI books please send a SAe to WIE 104 New Kings Road, London SW6 4LY