* Ingredients shown bold and italicized are available for purchase through our online store and boutique at the farm.
* Recipes from Prince Edward County Lavender by Louisa Ielo ©2014. Photography ©2014 by Louisa Ielo. All rights reserved.
In large soup pot, add:
1 large butternut squash, peeled and diced
2 medium onions, chopped
2 cloves garlic, chopped
¾ tsp salt
½ tsp ground black or white pepper
1 bay leaf
½ tsp Fines Herbes Herb Blend
Add enough water to just cover the ingredients (too much water results in a thin soup). Simmer until squash is soft, about 20 minutes.
Add 1 can evaporated milk and re-heat.
Remove bay leaf. Puree in blender in small batches.
Garnish with fresh minced chives and croutons.
2 bulbs garlic, roasted (see below for roasting instructions)
In large soup pot, sauté until tender:
2 tbsp olive oil
1 medium onion, chopped
Add and heat through:
½ tsp Herbes de Provence Herb Blend
¼ tsp salt
⅛ tsp ground black or white pepper
⅛ tsp paprika
⅛ tsp cayenne pepper
1 cup chicken broth (1 cup water and 1 chicken bouillon cube, warmed to dissolve)
Roasted garlic, previously prepared
2 tbsp all-purpose flour
3 cups water
Purée in blender in small batches, return to soup pot and add and heat through:
1 can evaporated milk
1 tbsp fresh, minced garlic (optional)
Serve with crusty bread for a satisfying and healthy lunch, or as a starter for a special meal.
Roasted Garlic: Take 2 garlic bulbs, cut the tips off to slightly expose the cloves. Place the bulbs on foil, drizzle with olive oil, sprinkle with sea salt, and wrap in the foil. Bake for 45 minutes at 325˚F. Let cool and remove cloves of garlic from their skins.
Soups, regardless of the season, are enhanced by a few savoury, crunchy croutons. These are the perfect topping for Thanksgiving or Christmas soups, but are enjoyable any time of the year to perk up a meal.
Preheat oven to 250˚F.
Take 4 slices of thick-cut bread, and lightly butter both sides.
Sprinkle the tops of the bread with Holiday Herbs Herb Blend and a little Lavender Sea Salt.
Lay the bread directly on the oven rack, and toast for 15-20 minutes, until golden and crispy. Remove bread and cool on a rack. Cut into pieces and serve.