potato, leek and lavender soup
rating:I suspect this is going to be an ingredient too far, but it might be worth trying!
50g butter
450g leeks, washed well and finely sliced
675g potatoes, peeled (if you must) and roughly chopped
1.5 l vegetable stock
425 ml full cream milk
flowers of 3 lavender heads
2 tbsps creme fraiche
salt
garnish: 12 lavender flowers on their stalks, 5cm long
melt butter, and sauté leeks gently for 5 minutes in a covered pan. Add potatoes, stock, milk and lavender flowers. Cover, bring to boil and simmer for about 25 minutes until veg are tender. Cool a little, then pureé until very smooth.
return to clean pan, stir in creme fraiche, and taste for seasoning. Thin with a little water if required. Serve chilled.
