Sunday, March 01, 2009


4 slices bacon
3 large leeks, white part only
2 cloves garlic, minced
6 medium potatoes, peeled and diced
6 cups stock or water
1/2 cup heavy cream
1/2 cup milk
1 1/2 teaspoons Herbs de Provence
1/2 teaspoon lavender, ground in mortar and pestle or spice grinder
salt and pepper to taste

Wash leeks well to remove any sand, chop and set aside. Cook bacon in soup pot until crisp. Remove to drain on paper towels. Crumble and reserve. Add leeks to bacon fat and gently sauté until leeks are very soft, about 7- 10 minutes. Add garlic, potatoes and water or stock to leeks and simmer until potatoes are soft, about 20 minutes. Using immersion blender, food processor or blender, puree soup until smooth and return to pot. Add cream, milk, crumbled bacon, Herbs de Provence and lavender and re-heat until hot but not boiling. Salt and pepper to taste and serve immediately.

courtesy of: Jardin du Soleil Organic Lavender, Randy & Pam Nicholson, 3932 Sequim Dungeness Way, Sequim, Washington 98382

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