Pea And Lavender Soup
In this delightful pea and lavender soup recipe, the sweet aroma of peas combines harmoniously with the gentle touch of fragrant dried lavender flowers. This velvety soup is perfect for a light and comforting meal that will envelop you in a subtle, earthy charm. Top with a dollop of creamy goodness and a sprinkling of lavender flowers for a touch of elegance. A must-try for those seeking a unique and soothing culinary experience.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 25gm butter
- 1 medium onion, peeled and finely chopped
- 750gm peas
- Half a teaspoon of dried lavender flowers
- three quarters of a litre vegetable stock
- Add a little salt to taste
- 125gm of double thick cream [or natural yoghurt], (for serving)
- A few lavender flowers (for decoration - about 4 per bowl)
Instructions
- Gently heat the oil and butter in a large saucepan. Add the chopped onion and cook on a gentle heat until the onion is soft but not brown
- Add the lavender flowers and cook for a further minute
- Add 3/4 of the peas, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium heat for 10 minutes.
- Blend the soup in a food processor, it will have a thick puree consistency
- Return the puree to the pan, season with salt pepper add the remaining peas and stock cook for a further five minutes
- Pour the soup into the bowls, add a spoon of fresh cream and sprinkle 3 or 4 flowers on top, not too many as they can be quite strong
Yield
Serves 4
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