Delicious soup – trust me, it’s worth the work – make sure you puree for a creamy smooth texture. We served this at our 2014 “Horse d’oeuvers in the Field” Open House and it was by far the favorite of all the dishes that day.
3# Asparagus
2 Tbl Olive Oil
1 ½ Tbl Butter (unsalted)
2 White onions (diced)
2 Medium russet potatoes (peeled & cubed)
1 cup Uncooked rice
6 cups Chicken broth
1 Tbl Glace de Poulet Gold (optional)
¼ cup Italian parsley leave (fresh-chopped)
1 tsp Lavender buds (finely ground)
1 tsp Thyme
¼ cup Dry white wine
1 tsp Lemon zest (freshly-grted) & 1/4 cup lemon juice (fresh)
1 tsp White pepper (freshly ground)
½ tsp Sea salt
Lavender Lemon Cream (recipe follows)

Equipment & Tools:
Food processor or Hand blender
Stock pot
Cutting board
Potato peeler
Measuring cups
Measuring Spoons
Squeeze bottle

This delectable recipe comes from the Lavender Cookbook by Sharon Shipley
Glace de Poulet Gold is a chicken-stock concentrate. It enriches the flavor of regular broth or stock. You can find this product at most upscale supermarkets and specialty food stores.
Peel the asparagus and trim off the tough ends. Cut into 2-inch pieces, reserving the tips. Bring about 2 cups of water to a boil in a small saucepan. Add ½ cup of the asparagus tips and cook for 1 minute, until bright green and just barely tender. Drain and cover with cold water to stop the cooking. Drain and pat dry with paper towels; reserve for a garnish.

In a large stockpot over medium heat, warm the oil and butter until the butter melts. Add the onions and sauté until translucent, about 5 minutes. Stir in the potatoes and rice. Add the broth and glace de Poulet (if using). Bring to a simmer and cook for 10 minutes.

Add the asparagus, parsley, lavender, and thyme. Simmer for 5 minutes, or until the potatoes and rice are tender. Using a handheld blender or a food processor (work in batches), Blend the soup until smooth. If needed return the soup to the pot. Add the wine, lemon zest, lemon juice, pepper, and salt. Bring to a gentle simmer and cook for 5 minutes.

Prepare the lemon cream.

To serve, pour the soup into individual bowls. Swirl each serving with a1 to 2 tablespoons of the lemon cream (or place the lemon cream in a squeeze bottle and drizzle over the soup in a decorative pattern). Top with the reserved asparagus tips. Serve immediately.

Lavender Lemon Cream
½ cup Crème Fraîche
¼ tsp Very finely grated lemon zest
2 Tbl Fresh lemon juice
½ tsp Dried lavender buds (finely ground)

In a small bowl, mix the crème fraiche, lemon zest, lemon juice, and lavender.

Lavender Crème Fraîche
Crème Fraîche is a rich, thickened cream with a slightly tangy flavor. Look for it
in upscale supermarkets or make your own, with or without lavender.
1 cup Heavy cream (not ultra-pasteurized)
2 Tbl Buttermilk
1 tsp Dried culinary lavender buds (finely ground)

Combine the cream and buttermilk in a glass bowl. Cover loosely with plastic wrap and let stand at room temperature (65° to 70° F) for 8 to 24 hours, or until very thick. Stir in the lavender. Cover tightly and refrigerate overnight before using. Store in the refrigerator for up to 10 days.
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