Leek, Potato and Lavender Soup

The world continues to be a frightful place.

I spent a little time in the garden with D,  fixing the greenhouse after the storms of the week that blew out a number of window panes.  This fixing the greenhouse is an annual expectation, in fact it happens at least four times a year. Our fingers were freezing, slotting them back into place. Then came the hail stones. I was glad to get back inside and do a  bit of cooking for the working week ahead, including making this frugal  Leek and Potato Soup that was made luxurious with a hint of lavender. 

Whilst out in the garden, D pulled out some homegrown leeks.  

This gives me an excuse to also join in with Harvest Monday tomorrow hosted by Dave from Happy Acres.  

We also spotted some purple sprouting broccoli, the only brassica family surviving in the garden.    

Here is some of the purple sprouting broccoli close up - pretty.  We will probably just steam it and coat it in some garlicky butter and serve it as a side dish.

Anyway, back to the soup made with homegrown leeks, potato and lavender soup. 

I haven't cooked with lavender for a while, i think the last time was for a Lavender cake. I was motivated by a recipe whilst flicking through a cookbook and remembering that i had some dried lavender in a jar.  Lavender is very potent, so be careful to stick to the quantity recommended.  

On eating though, I could hardly taste it, but I could smell it  and it had somewhat of a calming effect on me, unless i was imagining it.  It was also very rich, in thickness and leek flavour which i guess should not have been surprising, as they were literally harvested less than an hour or two before cooking. I am sharing this Leek, Potato and Lavender Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Leek, Potato and Lavender Soup

Serves 4 - 6

Ingredients

2 tablespoons olive oil

400g leeks washed well and sliced

600 potatoes, peeled and roughly chopped

2 pints vegetable stock

1 teaspoon edible dried lavender

Salt and pepper to taste

Method

Heat the butter, add the leeks and cook gently for 5 minutes in a covered pan, without colouring.  

Add the potatoes stock and lavender.

Bring to the boil, then reduce heat and simmer for 20 - 25 minutes or until the vegetables are tender.

Turn off the heat. When cool enough, puree until smooth.

Season and return to the heat to warm through before serving. 

Adapted from  from New Covent Garde Soup Company's Soup & Beyond: Soups, Beans and Other Things