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Nothing says comfort as a bowl of soup on a cold day! This creamy cauliflower base soup is made extra creamy with a touch of cashews and brought to life with a little bit of lemon and lavender. Tastes super delicious with a grilled cheese sandwich.  Creamy Cauliflower Soup with Lemon and Lavender 1 head cauliflower — chopped (about 2 lbs) 1 small onion, chopped 2 tablespoons olive oil ⅓ cup cashews 2 tablespoon lemon juice 1 teaspoon salt dash pepper 1 teaspoon Culinary Lavender 4 garlic cloves — finely chopped 5 cups vegetable broth Freshly ground black pepper, to garnish In a medium saucepan, add onion, saute until softened about 5 minutes. Add cauliflower, garlic, lavender stir to combine and then add vegetable broth. Let simmer for 15 minutes. Add soup to a blender with cashews, lemon juice and salt. Blend until smooth. (If you don't have a blender that can do this, blend your lemon juice and cashews in mixer with 1 cup of soup until smooth. Add all back to soup pot and heat if needed. We like to garnish with drizzle of olive oil, little slice of lemon and chopped chives. Tastes delicious with grilled cheese sandwiches.  Enjoy this recipe and all of our other ones. Please feel free to share picture and recipe, just make sure to give photo and recipe credit. Thank you! Go be inspired with lavender!
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Nothing warms you up like a bowl of soup. We love our version of squash soup with a sweet hint of lavender. Topped with a drizzle of Lemon Ginger dressing that brightens the day with it's lemon and zingy ginger notes.  Winter Acorn & Lavender Soup 1 acorn squash, cut in half and deseeded 1 onion, diced 1 Tbsp olive oil 2 cloves garlic, minced 2 tsp culinary lavender, ground 3 cups chicken or vegetable stock 1/2 cup cream (or milk) 1/2 tsp salt 1/4 tsp pepper 2 inches grated ginger (opt) Lemon Ginger Dressing 1/2 cup olive oil 2 inches ginger, grated 1 clove garlic 2 Tbsp sherry 3 Tbsp lemon juice 2 Tbsp maple syrup 1/8 tsp nutmeg Garnish with pepita seeds Lavender picks In a microwave container cook acorn squash for 7-10 minutes or until soft. While acorn squash is cooking, heat a medium saucepan on medium heat, add 1 Tbsp olive oil and onion. Let onions soften and cook for about 3-4 minutes, add garlic and saute another minute. Scoop out acorn squash and add to onion mixture along with 3 cups broth. With a stick blender puree until smooth. Add salt, pepper and cream and ginger (opt), stir to combine. Turn heat to low and while it continues to warm prepare the dressing mix. In a blender combine olive oil, ginger, garlic, sherry, lemon juice, maple syrup and nutmeg. Blend for a few seconds until emulsified. Ladle hot soup into bowls, top with a drizzle of dressing and top with pepita seeds and lavender cocktail pick for garnish. Notes- to grind culinary lavender use a clean coffee grinder and grind to desired texture. If you have extra dressing it tastes great on salad too!  If you make this yummy soup #norwoodlavenderfarm we would love to see it! If you want to share our recipe or photos please just make sure you give photo and recipe credit.
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.
Nothing beats the classic, old-fashioned home made classic beef stew! Its hot, comfort food that will make your belly say yumm!  Beef Stew with Lavender  A quick little saute of onions, garlic and beef chuck meat cut into 1 inch chunks.  Nothing beats these chopped traditional veggies! Beef Stew with LavenderRecipe developed by Nicole Callen with Norwood Farm
1 lb beef chuck, cut into 1 inch pieces 1 onion, diced 4 cloves garlic, minced 1 Tbl oil 4 medium potatoes, diced 3 celery stalks, diced 4 carrots, diced 1/2 cup mushrooms, diced 3 cups beef or vegetable broth 1/4 cup red wine 2 tsp culinary lavender 1/2 tsp oregano 1/2 tsp paprika 1/2 tsp salt 1/2 tsp pepper 1/4 cup flour 1/2 cup cream or milk Directions 1. Saute in a medium skillet the onion, garlic and beef stew cubes in 1 Tbl. oil on medium-high heat. Cooking about 5 minutes or until meat in browned. 2. Stir in all chopped vegetables, broth, wine and all herbs. Stir and simmer for 20 minutes or until vegetables are tender. 3. Add to small bowl 1/4 cup flour and 1/2 cup milk, wisk until combined. Add milk mixture to stew and stir until thickened, about 5 minutes. |
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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