Norwood Lavender
  • HOME
  • Shop
  • WHOLESALE
  • Wedding Ideas
  • Lavender Recipes
  • Consulting
  • FARM PHOTOS
  • ABOUT US
  • CONTACT US

Recipes & More
"Where Nature Meets Gourmet"~Nicole Callen

Winter Cream of Acorn & Lavender Soup with Ginger Dressing

1/18/2022

0 Comments

 
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.
Picture
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!
Picture
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. 
0 Comments

Italian Cream of Chicken Tortellini Soup

1/4/2021

0 Comments

 
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. 
Picture
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.


Picture
Go out and be inspired with lavender! Of course you can use our photo and recipe, just make sure to tag us please.
0 Comments

Beef Stew with a touch of lavender

11/4/2018

0 Comments

 
Nothing beats the classic, old-fashioned home made classic beef stew! Its hot, comfort food that will make your belly say yumm!
Picture
Beef Stew with Lavender
Picture

A quick little saute of onions, garlic and beef chuck meat cut into 1 inch chunks.
Picture
Nothing beats these chopped traditional veggies!

Beef Stew with Lavender

Recipe 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.



0 Comments

Aigo Boulido aka...French Garlic Soup

10/16/2017

0 Comments

 
The History Behind Aigo Boulido
The Aigo Boulido
, which is translated means "boiling water", it is a basic soup prepared in France based from garlic and herbs. 

In many regions of France Aigo Boulido was served for Christmas Eve dinner. The water, in which the herbs had boiled, was poured over slices of stale bread that had been rubbed with fresh garlic and drizzled with olive oil. In other regions they served the soup with a stale bread and a cooked egg on top.

In older regions of France it was known as a minimal meal that could be offered to a traveler on the "desert" trails and sparsely populated areas of Provence. The traveler could use the herbs gathered during his walk along with spring water to create their soup. Boiling water eliminated all pathogens, hence the well-known proverb: Aigo boulido sauvo la vido ( "Boiled water saves life"), which helps with the belief in the beneficial antibacterial effects of this soup as well as its economic value it provided. The most commonly encountered plants are thyme, rosemary, savory, oregano and basil and lavender found growing in Provence. Because of the simplicity of the soup they added what herbs or vegetables they could find. 

In our blend of Herbes de Provence used in our Aigo Boulido Soup were many of the traditional herbs found in France and many times would be assimilated into the soup of a traveler. These include; Savory, Thyme, Basil, Rosemary and our farm fresh culinary lavender. If you are interested in purchasing this fabulous combination of herbs you can find it here.

You can see other uses for our Herbes de Provence in our January 2018 post on Roasted Tomato Soup.





Picture
0 Comments
<<Previous

    Author

    I 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".

    Picture

    Categories

    All
    Appetizer
    Breakfast
    Cookies Or Cake
    Culinary Lavender
    Decor
    Decor & Home
    Desserts
    Essential Oil
    Lavender Bread/Buns
    Lavender Cocktail Picks
    Lavender Drinks & Cocktails
    Lavender Extract
    Lavender For Weddings
    Lavender Gardening & Tips
    Lavender Pancake And Waffle Mix
    Lavender Simple Syrup
    Lavender Sugar
    Main Dish
    Scone Mix
    Side Dish
    Soups & Stews
    Stories

    RSS Feed

      Follow via email
      Subscribe below to receive email about  farm updates, tutorials, inspiration, recipes and more!

    Submit

Norwood Lavender Farm
norwoodlavenderfarm@gmail.com
503-334-8999  (9 AM-4 PM MONday-FRI)day)
Online REtail, Wholesale Products & Lavender Farm Consulting


Picture
Picture
Picture
Photo used under Creative Commons from TheGirlsNY
  • HOME
  • Shop
  • WHOLESALE
  • Wedding Ideas
  • Lavender Recipes
  • Consulting
  • FARM PHOTOS
  • ABOUT US
  • CONTACT US