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Nothing like a big bowl of soup when the weather turns cold. We wanted more of an Italian flair and came up with this fun, Italian Cream of Tortellini Soup. The blend of basil and lavender just bring out so much flavor, the creaminess helps to say comfort in every bite.  Italian Cream of Chicken Tortellini Soup 6 cups chicken broth 3 cups cooked chicken, cubed 4 Tbsp butter 1 onion, chopped 1/4 cup, diced celery 4 cloves garlic 2 cups baby spinach 4 oz mushrooms, sliced (optional) 2 tsp fresh thyme (1 tsp dried) 1 tsp Culinary Lavender dash pepper and salt 1/4 cup basil, freshly chopped 2 Tbsp cornstarch 1 cup cream (or milk) 1 package (20 oz) cheese tortellini top with parmesan and fresh chopped basil In a medium saucepan melt butter on medium heat, add onion, celery, garlic, saute until onions are softened about 3 minutes. Add chicken broth, chicken, thyme, lavender, basil, dash pepper and salt and mushrooms. Bring up to a simmer and let simmer for about 10 minutes. Combine cornstarch and cream. Add the cream and cornstarch mix to soup as well as spinach and tortellini. Bring back up to a simmer and simmer for 7 minutes or until tortellini is cooked. Garnish soup with sliced basil and parmesan.  Go out and be inspired with lavender! Of course you can use our photo and recipe, just make sure to tag us please.
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Ready for some yummy Fall comfort food?! This will fix your dinner dilemma tonight!  Tomato Pumpkin Cream Sauce with Sausage & Lavender 2 Tbsp Olive oil 2 cloves garlic, crushed 1 onion, chopped 1 yellow pepper, chopped 1 pound sausage, sliced into discs (casings removed) 1 tsp ground culinary lavender bud 1 tsp culinary lavender bud 1 tsp rosemary 1/2 tsp salt 14 tsp pepper 1 15 oz can pumpkin puree 1 28 oz can diced tomatoes 1/2 cup cream (or milk of choice) 1/2 cup parmesan, grated In a fry pan saute in olive oil the onion, garlic and sausage until sausage is cooked through and garlic and onions softened. Add in culinary lavender bud, ground culinary lavender bud, rosemary, 1 can pumpkin puree, diced tomatoes, salt and pepper. Stir to combine and bring to a simmer, let flavors meld while you make pasta. Prepare 1 pound pasta according to package instructions while your sauce is cooking. When sauce is ready stir in 1/2 cup cream. Serve sauce over pasta and garnish with parmesan.  Enjoy! Feel free to share our recipe but make sure to credit photo and recipe to Norwood Lavender Farm. If you make it #norwoodlavenderfarm....we would love to see your version.
We are doing a fun little mini series on using Lavender Chamomile Tea in innovative ways. This recipe a fun and tasty way to make plain rice into something extraordinary!  Not only is Lavender Chamomile Tea refreshing hot or cold it makes a super delicious ingredient in many recipes we will be adding this week!
Lavender Chamomile Tea In a medium saucepan heat 3 cups water 1/3 cup Lavender Chamomile Tea Bring to a simmer, remove from heat and let sit for 10 minutes. Using a cheesecloth or fine mesh strainer strain. Lavender Chamomile Tea Infused Rice 1.5 cups steeped Lavender Chamomile Tea 1 cup jasmine rice In a rice cooker add your Lavender Chamomile Tea and 1 cup jasmine rice set for white rice. You can also do this on the stove with instructions from the back of the rice, just subbing out the Lavender Chamomile tea for the water. Try this with any variation of rice. We garnished with some fresh chamomile flowers and parsley chopped finely with a few dried culinary lavender buds. But we think a little bit of slivered almonds would also be a nice garnish. If you try this recipe #norwoodlavenderfarm we would love to see! Please note all recipes and photos are ©copyrighted. Please get permission to use unless sharing from the original source.  |
AuthorI am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking. I like to say, "where nature meets gourmet". 
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