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.
Herb & Garlic Beer Bread
3 cups flour
1 Tbsp baking powder
1/2 teaspoon salt
1 clove garlic, diced
1 tsp Culinary Lavender Buds
2 tsp herbes de provence (or mix of thyme, rosemary, marjoram, and basil)
1 12 oz can beer
1 cup cheddar cheese
2 Tbsp honey
1 Tbsp melted butter.
Preheat oven to 350℉.
In a mixing bowl combine flour, baking powder, salt, garlic, culinary lavender, herbes de provence, stir to combine.
Add beer, honey and cheese, stir until just combined. Grease a loaf pan or 3 cans with a little butter or oil. Add your batter and brush with melted butter.
Bake for 45-60 minutes for loaf or until lightly golden in color. If using cans bake for about 40 minutes.
Cream Cheese Frosting
1 8 oz. package cream cheese
1/2 cup powdered sugar
1 tsp lavender extract
1 tsp lemon juice
3/4 cup cool whip
In a large bowl, beat cream cheese, powdered sugar, lavender extract and lemon juice until smooth. Fold in cool whip. Divide among 12 brownie bites. Cover and refrigerate at for 2 hours or until set.
We were inspired to play around with some cranberry vodka we had got from Wild Roots and the result was this fabulous recipe that is perfect for the Christmas holiday.
Getting into the spirit of Christmas isn't hard with this beautiful drink. So easy to tweak the ingredients to make it to your liking.
Christmas Cranberry Cocktail
1 shot cranberry vodka
¾ cup cranberry juice
1/2 shot Lavender Simple Syrup
top with champagne or sparkling water
Garnish with Lavender Cocktail Picks and cranberries.
To your glass add all ingredients and stir.
To rim your glass you will need 2 plates, on one you will place about 1 Tbsp of lavender simple syrup on the second plate lavender sugar (or you can use plain sugar). Dip your glass edge into the syrup until all edges are wet. Then into the sugar.
See below on how we sugar coated our cranberries and lavender.
Sugar Coated Garnish
Here is how we sugar coated our lavender and cranberries.
Prepare a cookie sheet with parchment paper.
To a small bowl add an egg white.
With a whisk beat the egg whites until light and frothy.
In a second bowl add 1/3 cup of lavender sugar (or plain will work).
With a small paint brush, paint a little egg white and dust with sugar.
Turn your oven to 150-200℉ until dried (about couple hours).
Feel free to share our recipes tag us #norwoodlavenderfarm we would love to see it!
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.