1057. LAVENDER-INFUSED ISLAND SEAFOOD and BACON CHOWDER

makes 8 servings


2 bay leaves
1 teaspoon fresh thyme leaves
3 tablespoons fresh lavender
1 cup butter
1/4 cup finely chopped bacon
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped leeks
2 tablespoons minced garlic
1/2 cup white wine
2 quarts (64 oz) clam juice
6 tablespoons flour
2 cups diced and par-boiled potatoes
1/2 cup minced parsley
1 lb island snapper, diced
1/4 lb crabmeat
1/2 cup heavy cream
2 tablespoons minced parsley for garnish

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.


courtesy of: Lavender Hills of Kentucky, 229 Conrad Ridge Road, Brooksville, Kentucky 41004, (606) 735-3355